Coconut Shrimp II

2 quarts vegetable oil for frying

10 ounces orange marmalade

3 tablespoons prepared horseradish

3 tablespoons prepared mustard

¾ cup all-purpose flour

¼ teaspoon baking powder

¼ teaspoon paprika

¼ teaspoon curry powder

⅛ teaspoon salt

⅛ teaspoon cayenne pepper

⅓ cup beer

1 pound large shrimp, peeled and deveined with tails attached

¼ cup all-purpose flour

8 ounces unsweetened flaked coconut

Heat oil in a deep fryer to 375 degrees F (190 degrees C). In a small bowl, stir together marmalade, horseradish and mustard; set aside.

Combine 3/4 cup flour, baking powder, paprika, curry powder, salt and cayenne. Stir in beer.

Dredge shrimp in 1/4 cup flour, dip in beer batter and roll in coconut.

Fry shrimp in hot oil until golden on both sides. Drain briefly and serve with reserved dipping sauce.