Recipe

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• 1 1/2 lbs raw jumbo shrimp
• 1/2 cup flour
• 1/2 cup cornstarch
• 1 tsp salt
• 1/2 tsp white pepper
• 2 tsp cooking oil
• 1 cup ice water
• oil (for frying )
• 2 cups coconut
• 1/2 cup orange marmalade
• 1/4 cup dijon mustard
• 1/4 cup honey
• 3 drops tabasco sauce

• 1 Peel and devein the shrimp; dry on paper towels.
• 2 Mix the flour, cornstarch, salt and pepper in a medium bowl.
• 3 Add oil and the ice water to the dry ingredients; stir to blend.
• 4 Heat the oil to 350 degrees in an electric skillet.
• 5 Dip the shrimp in the batter, then roll each shrimp in the coconut.
• 6 Fry shrimp for about 4 minutes, or until lightly browned.
• 7 Do not overcook!
• 8 Place the shrimp in a shallow baking dish and bake at 300 degrees for 5-7 minutes to complete cooking.
• 9 Combine the marmalade, Dijon mustard, honey and Tabasco to make the sauce and serve with the shrimp.