Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----shrimp-----
   1 1/2  cups          all-purpose flour
   1      tablespoon    paprika
   1      teaspoon      ground white pepper
     1/2  teaspoon      garlic powder
     1/2  teaspoon      dried Italian seasoning
   1      can           beer -- (12-ounce)
   2      pounds        unpeeled medium-size fresh -- shrimp
                        vegetable oil
                        apricot sauce
                        -----apricot sauce-----
   1      cup           apricot preserves
   1      jar           diced pimento -- drained (4-oz)
   2 1/2  tablespoons   white vinegar

Preparation:

Shrimp: Combine first 6 ingredients in a medium bowl; stir until smooth. Let batter stand 30 minutes. Peel shrimp, leaving tails intact; devein, if desired. Pour oil to depth of 2 inches into a Dutch oven; heat to 375F Dip shrimp into batter, and fry, a few at a time, until golden. Drain on paper towels. Serve with Apricot Sauce. Apricot Sauce: Combine all ingredients in a saucepan. Bring to a boil over medium heat; reduce heat, and simmer 3 minutes, stirring occasionally. Cover and chill. Yield: 1 1/3 cups.