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Coconut Shrimp

1 1/2 c flour
1 ts salt
1/4 ts white pepper
2 egg yolks, beaten
3/4 c flat beer
1 tb dark rum
24 lg shrimp (10-12 lb)
1 c coconut, sweetened
oil for frying

1 c orange marmalade
1/4 c prepared horseradish

Mix the flour, salt, pepper and egg yolks in a bowl. Gradually add
the beer and rum, stirring to thoroughly blend all ingredients.
Cover and allow the batter to rest in the refrigerator for 1 to 2
hours. Shell the shrimp and devein them by making a slit along
the back or outside of the shrimp, lifting out the black vein and
discarding it. Rinse, pat dry, and dip the shrimp in batter. Roll
the shrimp in coconut flakes. Heat oil in pan for frying, to 350
F degrees. Slip one shrimp at a time into the oil, cooking only 3
or 4 shrimp at a time. Fry 1 to 2 minutes, or until golden brown.
Drain on paper towels. Serve with toothpicks and dipping sauce.

Horseradish Dipping Sauce: Mix marmalade and horseradish together
and place in a serving or dipping bowl.


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