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Coconut Shrimp #2

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      Title: COCONUT SHRIMP #2
 Categories: Appetizers, Seafood, Copycat
      Yield: 4 Servings
 
  1 1/2 lg Large raw shrimp
    1/2 c  All-purpose flour
    1/2 c  Cornstarch
      1 ts Salt
    1/2 ts White pepper
      2 tb Vegetable oil
      1 c  Ice water
           Oil for deep frying
      2 c  Short shredded coconut
    1/2 c  Orange marmalade
    1/4 c  Grey Poupon Country Mustard
    1/4 c  Honey
           3-4 drops Tobasco sauce
 
  Peel, devein and wash shrimp. Dry well on paper towels. Set aside. In
  a bowl, mix together all dry ingredients for batter. Add 2
  tablespoons oil and ice water. Stir to blend. To fry: heat oil to 350
  deg in deep fryer or electric skillet. Spread coconut on a flat pan a
  little at a time, adding more as needed. Dip shrimp in batter, then
  roll in coconut. Fry in hot oil until lightly browned, about 4
  minutes. Bake at 300 deg for 5 minutes to finish cooking of the
  shrimp. Serve with sweet and sour sauce or the following sauce.
  
  Combine marmalade, Grey Poupon mustard, honey and tobasco sauce to
  taste.
 
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