Coconut Shrimp with Marmalade Dipping Sauce

For the batter, use an electric beater to combine the beer, flour, coconut flakes, sugar and salt in a medium bowl. Mix well, then cover and refrigerate for at least one hour.

Prepare the marmalade sauce by combining all ingredients in a small bowl. Cover and refrigerate for at least one hour before serving.

Prepare the shrimp by deveining and peeling off the shell back to the tail. Leave the last segment of the shell plus the tailfins as a handle.

When the batter is ready, preheat oil in a deep pot or deep fryer to about 350 degrees F. Use enough oil to completely cover the shrimp.

Pour the coconut into a shallow bowl. Be sure the shrimp are DRY before battering. Sprinkle each shrimp lightly with paprika. Dip one shrimp at a time into the batter, coating generously. Drop the battered shrimp into the coconut and roll around so that it is well coated. Fry four shrimp at a time for 2 to 3 minutes or until the shrimp become golden brown. You may have to flip the shrimp over halfway through cooking time.

Drain on paper towels briefly before serving with marmalade sauce on the side.