Outback Steakhouse Coconut Shrimp

Ingredients: 1 1/2 pound large raw shrimp 1/2 cup all-purpose flour 1/2 cup cornstarch 1 tablespoon salt 1/2 tablespoon white pepper 2 tablespoons vegetable oil 1 cup ice water oil for deep frying 2 cups short shredded coconut 1/2 cup orange marmalade 1/4 cup Grey Poupon country mustard 1/4 cup honey 4 drops Tabasco sauce Directions: Peel, devein and wash shrimp. Dry well on paper towels. Set aside. In a bowl, mix all dry ingredients for batter. Add 2 Tbsp oil and ice water. Stir to blend. To fry: heat oil to 350 in deep fryer or electric skillet. Spread coconut on a flat pan a little at a time, adding more as needed. Dip shrimp in batter, then roll in coconut. Fry in hot oil until lightly browned, about 4 minutes. Bake at 300 5 minutes to finish cooking of the shrimp. Serve with sweet and sour sauce or the following sauce: Combine marmalade, Grey Poupon mustard, honey and Tabasco sauce to taste.

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