Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    eggs
   1      cup           beer
   3 1/2  teaspoons     Creole seasoning -- (follows)
   1 1/4  cups          all-purpose flour
   2      tablespoons   baking powder
  48      large         raw shrimp; peel -- tails on, devein
   1 1/2  cups          fresh or moist-pact coconut -- shredded, to 2 c
                        oil for deep-frying
                        -----sweet and tangy sauce-----
   2      cups          orange marmalade
     1/4  cup           Creole or Dijon mustard
   3      tablespoons   shredded horseradish

Preparation:

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 350F 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. SAUCE-Blend together dipping sauce ingredients.