----4 Eggs 1 c Beer 3.5 ts Creole seasoning (follows) 1.25 c All-purpose flour 2 tb Baking powder 48 lg Raw shrimp; peel, tails on, -devein 1.5 c Fresh or moist-pact coconut; -shredded, to 2 C Oil for deep-frying -------------------SWEET AND TANGY SAUCE--------------

----2 c Orange marmalade quarter c Creole or Dijon mustard 3 tb Shredded horseradish Combine eggs, beer, 1 ts 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 180ºC in dep fryer, wok or deep saucepan. The oil should be at least 1- half inch 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.

Topic: FOOD SOFTWARE Subject: Z*MM SUN-DRIED TOMS To: ALL Date: 3.6666666666667 2:52 PM