Coconut Shrimp

1/2 cup flour
1 egg
2/3 cup beer
1 & 1/2 tsp baking powder
1/4 cup flour
2 cups flaked coconut
24 raw, peeled, deveined shrimp (will usually make more than 24 shrimp)
oil to fry in

In a bowl combine 1/2 cup flour, egg, beer and baking powder. In another bowl place the 1/4 cup of flour and in another bowl place the coconut. Dip shrimp in flour and shake off the excess. Next dip in the egg/beer mixture and then roll in coconut. Place dipped shrimp on a wax paper lined baking sheet in the refrigerator for at least 30 minutes (no longer than 24 hours). Deep fat fry or fry in skillet in 1/2 inch of oil until browned on both sides. Serve with a combination of orange marmalade and dijon mustard (and grated horsradish if desired) to taste.

Submitted by JoAnn