Coconut Shrimp - Lori Bonner (Macey's Little Theater)

1 cup flat gingerale
1 c self-rising flour
1/4 tsp baking powder per cup of flour
2 c sweetened coconut flakes
1/2 tsp course salt
12 jumbo shrimp (1 lb)
vegetable oil for frying
Dipping Sauce (follows below)

Dry cleaned shrimp on paper towels.  For the batter, use an electric mixer to combine the gingerale, flour, 1/2 c of the coconut and salt in a medium sized bowl.  You may cover and refrigerate this up to 1 hour.  Preheat oil in a deep pot or fryer to 350 degrees.  Use enough oil to completely cover the shrimp.  Pour remaining coconut into a shallow bowl.  Dip one shrimp at a time into the coconut and roll it around to coat it well.  Fry about 4 shrimp for 2-3 minutes or until golden brown.  Drain on paper towels briefly before serving with dipping sauce.

Dipping Sauce:

1/2 c orange marmalade (western family)
2 tsp. stone-ground mustard (course)
1 tsp prepared horseradish
dash of salt

Combine inredients in a small bowl.  Cover and refrigerate for at least 1 hour for the best flavor.