Title: Coconut Beer Shrimp
Categories: Appetizer
Yield: 1 Servings

15	ml	Ground red pepper
5	ml	Salt (optional)
7 1/2	ml	Sweet paprika
7 1/2	ml	Black pepper
6	ml	Garlic powder
4	ml	Onion powder
4	ml	Thyme
4	ml	Oregano
500	g	Orange marmalade or apricot
75	ml	Brown mustard
75	ml	Horseradish
2		Eggs
200	g	Flour
250	ml	Beer
20	ml	Baking powder
4		Medium shrimp; peeled with t
200	g	Grated coconut (unsweetened)

Recipe by: Nicholas Horton Aiken Computation Lab, Harvard University, C 1. Combine the seasoning mix together in a bowl.

2. Stir the dipping sauce ingredients together in a second bowl. Have thi

3. Mix together 10 ml of the seasoning mix, 150 g of flour, the beer and t

4. Combine the remaining flour with another 10 ml of the seasoning mix.

5. Coat each shrimp with the remaining seasoning mix, then in the flour mi

Author's Notes: (adapted from Chef Paul Prudhomme's Louisiana Kitchen) A nice appetizer

Don't put too much batter on or it will overwhelm the poor shrimp. The

Difficulty : easy if you can deep-fry. Precision : Measure batter, improvise with spices and dipping sauce.

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