Ingredients:
2 pounds
jumbo shrimp
1 cup flour
1 cup cold beer or ice water
1/2
teaspoon sugar
1/2 teaspoon salt
2 tablespoons olive oil
1
egg
1 cup shredded coconut
1 cup corn or canola
oil
***Dipping Sauce***
1 cup orange marmalade,
mango or pineapple preserves
2 fresh jalepenos,
minced
Directions:
Peel, devein
and butterfly shrimp, leaving tail on. Rinse and drain.
In a
mixing bowl, combine flour, beer, sugar, salt, olive oil and egg. Slightly
chop the coconut in food processor and pour onto a plate for rolling.
Heat oil in deep fryer or deep skillet to medium high heat. Dip
shrimp in the batter and roll in coconut. Cook in oil until golden brown
and crispy on each side. Drain on paper towels.
Dipping Sauce:
For spicier sauce, do not remove seeds from jalapenos. Mix with
marmalade and leave in refrigerator for an hour to give flavors a chance
to blend.
Arrange shrimp on a platter with dipping sauce in a bowl
in the middle and serve.
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