Coconut Beer Shrimp

This recipe is definitely worth the preparation time.

Ingredients

Dipping Sauce:

13 ounces orange marmalade

8 Tablespoons spicy brown mustard

5 Tablespoons GOLDEN BLOSSOM HONEY

In a small pan, combine ingredients and heat until blended.

Seasoning Mix:

2 teaspoons ground red pepper

2 1/2 teaspoons salt

1 1/2 teaspoons sweet paprika

1 1/2 teaspoons black pepper

3/4 teaspoon dried thyme

3/4 teaspoon dried oregano

Mix all ingredients in a bowl and set aside.

Batter:

2 eggs

1 1/4 cups flour

3/4 cup beer

1 Tablespoon GOLDEN BLOSSOM HONEY

1 Tablespoon baking powder

Mix together in a bowl and set aside.

2 pounds raw shrimp, peeled leaving tails on

3 cups coconut

Honey Tips

Honey Never Spoils

No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.

Directions

Place enough vegetable oil in a frying pan to cover bottom. Dip shrimp first in the seasoning mixture, then the batter, and the coconut. Once oil is hot add shrimp and brown on each side. (Only a couple seconds per side.) Drain shrimp on paper towels then place in warm oven until all shrimp are cooked. Serve with dipping sauce.
Serves: 4-6.