BEER BATTER COCONUT SHRIMP
6 oz. beer
5 eggs
1 c. milk
2 1/2 c. flour
...
MARMALADE SAUCE:

1 jar orange marmalade
1 horseradish root

Also will need:

16 lg. shrimp (without shells)
8 oz. shredded coconut

Mix all ingredients for Beer Batter.

Double dip the large shrimp in the beer batter then the coconut. Deep fry until golden brown.

In a ginger, fine grind the fresh, peeled horseradish root then mix with the marmalade. Put in separate serving dishes or shells to serve as a dip for the shrimp. Garnish with lemon, orange, lime wedges