Title: Coconut Shrimp
Categories: Appetizer Seafood
Yield: 4 Servings

1 1/2	lb	Shrimp
1/2	c	Flour
1/2	c	Cornstarch
1	ts	Salt
1/2	ts	White pepper
2	tb	Vegetable oil
1	c	Ice water
		Oil for deep frying
2	c	Coconut
1/2	c	Orange marmalade
1/4	c	Grey Poupon Mustard
1/4	c	Honey
		Tabasco sauce, to taste

Preheat oven to 300F.

Peel, devein and wash shrimp. Dry well on paper towels. Set aside.

In a bowl, mix together all dry ingredients for batter. Add 2 tablespoons oil and ice water. Stir to blend.

To fry: heat oil to 350 deg in deep fryer or electric skillet. Spread coconut on a flat pan a little at a time, adding more as needed. Dip shrimp in batter, then roll in coconut. Fry in hot oil until lightly browned, about 4 minutes.

Bake at 300 deg for 5 minutes to finish cooking of the shrimp. Serve with sweet and sour sauce or the following sauce.

Combine marmalade, Grey Poupon mustard, honey and Tabasco Sauce to taste. Use for a dipping sauce. By Griff[SMTP:wgriffin@ix.netcom.com] on Aug 10, 1997

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