Coconut Beer Shrimp w/ Sweet & Tangy Sauce

4 Eggs      

1 c Beer
3 1/2 ts Creole seasoning      

1 1/4 c All-purpose flour
2 tb Baking powder      

48 lg Raw shrimp; peel tails and -devein
1 1/2 c Fresh or moist-pact coconut -shredded

2 C Oil for deep-frying

Sweet & Tangy Sauce

2 c Orange marmalade

1/4 c Creole or Dijon mustard

3 tb Shredded horseradish

Blend together dipping sauce ingredients

Combine eggs, beer, 1 ts 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° in deep fryer wok or deep saucepan. The oil should be at least 1-1/2" deep. Drop shrimp in a few at a time and fry until golden brown. Remove and drain on paper towel.

Source: The Commander's Palace New Orleans Cookbook