MMMMM----- Recipe via Meal-Master (tm) v8.04
       Title: Coconut Shrimp
  Categories: Fish, Main dishes
       Yield: 6 servings
   1 1/4 lb Large fresh shrimp; unpeeled
   1 1/3 c  All-purpose flour
       1 ts Salt
     1/4 ts Pepper
     1/8 ts Paprika
   1 1/4 c  Beer
       2 c  Shredded coconut
            Vegetable oil
 MMMMM--------------------ORANGE MUSTARD SAUCE-------------------------
     1/4 c  + 2 tb. orange marmalade
     1/4 c  + 2 tb. orange juice
       2 tb Dijon mustard
   Peel and devein 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.  Fry shrimp in hot
   oil (350 F.) until lightly browned.  Drain on paper towels.  Serve
   with Orange Mustard Sauce.
   To make Orange Mustard Sauce, combine marmalade, orange juice and
   mustard in a small bowl, stirring well.  Yield: About 1 cup.
   From _Make It Miami_ by The Guild of the Museum of Science,
   Inc./Miami, FL. In _America’s Best Recipes: A 1989 Hometown
   Collection_.  Birmingham, AL: Oxmoor House, Inc., 1989.  Pg. 163.
   ISBN 0-8487-0765-6.  Electronic format by Cathy Harned.