Coconut Shrimp (Authentic recipe from Key West Florida)

1 1/4 lb large fresh shrimp; unpeeled
1 1/3 cup All-purpose flour 
1 teaspoon Salt
1/4 teaspoon Pepper
1/8 teaspoon Paprika
1 1/4 cup Beer
2 cup Shredded coconut
Vegetable oil for frying

Peel and de-vein shrimp, leaving tails intact.
Combine flour, salt, pepper and paprika in a medium bowl, stirring
well. Make a well in center of flour mixture.  Gradually add beer,
stirring until batter is smooth.
Dip shrimp in batter; dredge in shredded coconut (Coat really well.  Fry shrimp in hot
oil (350 F.) until lightly browned. (Careful not to burn coconut)  Drain on paper towels.  
Serve with Orange Mustard Sauce.

Orange Mustard Sauce     

1/4 c  + 2 tablespoon orange marmalade
1/4 c  + 2 tablespoon orange juice
2 tablespoons Dijon mustard
Combine marmalade, orange juice and
mustard in a small bowl, stirring well.  Yield: About 1 cup.

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