Coconut Shrimp!

1 egg
1/2 cup all purpose flour
2/3 cup beer
1 1/2 tsp baking powder
1/4 cup all purpose flour
2 cups flaked coconut
24 shrimp
3 cups oil for frying


In medium bowl, combine egg,1/2 cup flour, beer and baking powder.

Place 1/4 cup flour and coconut in two separate bowls.
Hold shrimp by tails and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes.
In a deep fat fryer or a large pot heat oil to 350 degrees.
Fry shrimp in batches. cook, turning once, for 2 to 3 minutes or until golden brown. Drain on paper towels.

Serve with your favorite dipping sauce.

Note: I use orange marmalade, horseradish and mustard mixed to taste.

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