Recipe of the Week, from our lovely friends at Iron City Beer

Coconut Beer Shrimp with Sweet & Tangy Sauce Recipe
-4 eggs
-1 cup Iron City Beer
-3-1/2 tsp Creole seasoning (divided use) -1-1/4
cup all-purpose flour
-2 Tbsp baking powder
-48 large raw shrimp, peeled, tails on, de-veined
-1-1/2 to 2 cups fresh or moist-packed shredded
coconut
-Oil for deep-frying
Sweet and Tangy Sauce:
-2 cups orange marmalade
-1/4 cup Creole or Dijon mustard
-3 Tbsp shredded horseradish
Shrimp: Combine eggs, beer, 1 teaspoon Creole
seasoning, flour and baking powder. Blend well. Season
shrimp with remaining seafood seasoning. Dip the
shrimp in beer batter and roll in coconut. Fry in oil
heated to 350 degrees F. in deep fryer, wok or deep
saucepan. The oil should be at least 1-1/2 inches deep.
Drop shrimp in a few at a time and fry until golden
brown. Remove and drain on paper towel. Serve with
Sweet and Tangy Dipping Sauce.
Sauce: Blend together orange marmalade, Creole or
Dijon mustard, and horseradish.