Coconut Beer Shrimp with Tangy Sauce Recipe

Thoroughly combine the seasoning mix ingredients in a small bowl. In a seperate bowl combine 2 teaspoons of the mix with the eggs, 1 1/4 cups flour, the beer and baking powder; mix well, breaking up any lumps.

In a small bowl combine the remaining 1`/2 cup flour with 1/2 tsp. of the seasoning mix; set aside. Place the coconut in a seperate bowl.

Sprinkle both sides of the shrimp with the remaining seasoning mix. Then holding the shrimp by the tail,dredge each in the flour mixture, shaking off excess, then dip in batter (except for tail), allowing excess to drip off, and then coat generously with grated coconut and place on a baking sheet.

Heat oil to 350 degrees. rop shrimp, one at a time, into the hot oil and fry until golden brown, about 30 seconds to 1 minute per side. Do not crowd. (You may want to cut the first shrimp in half to estimate frying time; the batter should be cooked through but the shrimp not overcooked.) Drain on paper towels. Serve immediately with Sweet and Tangy Dipping Sauce.