Gold Coast Coconut Shrimp

serves:4
hands on time:50 minutes
total time:1 hr, 10 minutes

2 cups self-rising flour, divided
1/2 tsp salt
1/2 tsp paprika
1 cup beer
1 lb (16-20 count) unpeeled jumbo raw shrimp
2 1/2 cups sweetened shredded coconut
Vegetable oil
Marmalade dipping sauce

1. Combine 1 1/3 cups flour, salt, and paprika: add beer, whisking until blended.
     Cover and refrigerate for at least one hour.
2. Peel shrimp and de-vein, leaving tails on.
3. Place remaining flour in a shallow bowl. Coat shrimp in flour. Dip in beer batter;
      shake off excess. Gently roll in coconut.
4. Pour oil to depth of 2 inches in a Dutch oven; heat over medium-high heat to 350 degrees.
      Fry shrimp, in batches, 1 to 2 minutes or until golden brown; drain on wire rack over paper
      towels. Serve with Marmalade dipping sauce.

Marmalade dipping sauce
   
1 cup orange marmalade
4 tsp stone ground mustard
1 tbsp prepared horseradish

Stir together ingredients; cover and chill