Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  15       milliliters  ground red pepper
  5        milliliters  salt -- (optional)
  7 1/2    milliliters  sweet paprika
  7 1/2    milliliters  black pepper
  6        milliliters  garlic powder
  4        milliliters  onion powder
  4        milliliters  thyme
  4        milliliters  oregano
  500            grams  orange marmalade or apricot jam -- (use an en
  75       milliliters  brown mustard
  75       milliliters  horseradish
  2                     eggs
  200            grams  flour
  250      milliliters  beer
  20       milliliters  baking powder
  4              dozen  medium shrimp -- peeled with tails
  200            grams  grated coconut -- (unsweetened)

Preparation:

1. Combine the seasoning mix together in a bowl. 2. Stir the dipping sauce ingredients together in a second bowl. Have this ready at the table when the shrimp are done. 3. Mix together 10 ml of the seasoning mix, 150 g of flour, the beer and the baking powder, and place this in a third bowl. 4. Combine the remaining flour with another 10 ml of the seasoning mix. 5. Coat each shrimp with the remaining seasoning mix, then in the flour mixture, then in the batter, then in the coconut. Deep-fry the shrimp for about 1 minute and drain on paper towels. Author's Notes: (adapted from Chef Paul Prudhomme's Louisiana Kitchen) A nice appetizer, though very caloric. Don't put too much batter on or it will overwhelm the poor shrimp. The dipping sauce is great for other things as well. Difficulty : easy if you can deep-fry. Precision : Measure batter, improvise with spices and dipping

Nutritional Information:

1418 Calories (kcal); 22g Total Fat; (14% calories from fat); 99g Protein; 192g Carbohydrate; 812mg Cholesterol; 5823mg Sodium