Beer Batter Coconut Shrimp

[April B.]

From: Elvee O'Kelley
To: [e-mail]

Beer Batter Coconut Shrimp
Serves 4

Ingredients

6 oz. beer
5 large eggs
1 cup milk
2-1/2 cups all-purpose flour
16 large shrimp, shelled and cleaned
8-ounces shredded coconut


Marmalade Sauce

1 jar orange marmalade
1 horseradish root
Directions

Mix all ingredients for Beer Batter. Double dip
the large shrimp in the beer batter then the
coconut. Deep fry until golden brown. Fine grind
the fresh, peeled horseradish root then mix with
the marmalade. Put in separate serving dishes to
serve as a dip for the shrimp. Garnish with lemon,
orange, lime wedges. Lay shrimp on Romaine lettuce
leaf and garnish with desired vegetables, if desired.