Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----seasoning mix-----
   1      tablespoon    red pepper -- ground
   1      teaspoon      salt -- (optional)
   1 1/2  teaspoons     sweet paprika
   1 1/2  teaspoons     black pepper
   1 1/4  teaspoons     garlic powder
     3/4  teaspoon      onion powder
     3/4  teaspoon      thyme
     3/4  teaspoon      oregano
                        -----dipping sauce-----
   1      pound         orange marmalade -- or apricot jam
                        an entire jar)
   5      tablespoons   brown mustard
   5      tablespoons   horseradish
                        -----shrimp and batter-----
   2                    eggs
   1 3/4  cups          flour
     3/4  cup           beer
   1      tablespoon    baking powder
  48      medium        shrimp -- (peeled), with tails
   3      cups          coconut -- (unsweetened),
                        -- grated

Preparation:

Combine the seasoning mix together in a bowl. Stir the dipping sauce ingredients together in a second bowl. Have this ready at the table when the shrimp are done. Mix together about 2 t of the seasoning mix, about 1 1/4 cups of flour, the beer and the baking powder, and place this in a third bowl. Combine the remaining flour with another 2 t of the seasoning mix. 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. NOTES: * Shrimp in coconut beer batter with dipping sauce -- 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 wel