Outback Steakhouse Restaurant Coconut Shrimp Recipe

1 cup flat beer
1 cup self-rising flour
2 cups sweetened coconut flakes
2 tbsp sugar
1/2 tsp salt
12 jumbo shrimp
vegetable oil for frying
Paprika

Dipping Sauce:
1/2 cup orange marmalade
2 tsp stone ground mustard
1 tsp horseradish
dash salt

1. Combine beer, flour coconut, sugar, and sald in bowl and mix well, refrigerate for one hour.
2. Prepare marmalade sauce by combining all ingredients and refrigerate as well.
3. Devein and peel shells off of shrimp back to the tail.
4. Prehead oil in deep pot to about 350 degrees. Use enough oil to cover shrimp.
5. Be sure shrimp are dry before battering. Sprinkle each shrimp lightly with paprika before next step.
6. Dip one shrimp at a time into the batter. Fry for 2-3 minutes or until brown.