Title: Coconut beer batter shrimp
 Categories: Seafood, Appetizers
      Yield: 6 servings
 
      2    Eggs
  1 3/4 c  All-purpose flour
    3/4 c  Beer (6 oz.)
      1 tb Baking powder
      4    Dozen medium shrimp, peeled
           -and deveined (leave tails
           -on),
           About two pounds.
      3 c  Grated coconut, about 6 oz.
 
  Seasoning mix: Cayenne pepper 1Tbls. Salt 2 1/4tsps. Sweet paprika 1
  1/2tsps. Black pepper 1 1/2tsps. Garlic powder 1 1/4tsps. Onion powder
  3/4tsps. Dried thyme 3/4tsps. Dried oragano 3/4tsps.
  _____________________________________________ Vegetable oil for deep
  frying. ** Thoroughly combine the ingredients for the seasoning mix
  in a small bowl and set aside.
  
  Mix 1 1/4 cups of the flour, 2 tsps. of the seasoning mix, baking
  powder, eggs, and beer together in a bowl, breaking up all lumps
  until it is smooth.
  
  Combine the remaining flour with 1 1/2 tsps. of the seasoning mix and
  set aside.  Place the coconut in a separate bowl.
  
  Sprinkle both sides of the shrimps with the remaining seasoning mix.
  Then Hold shrimp by the tail, dredge in the flour mixture, shake off
  excess, dip each in batter and allow excess to drip off. Coat each
  shrimp with the coconut and place the shrimp on a baking sheet.
  
  Heat deep fryer to 350 degrees.  Drop each shrimp into the hot oil
  and cook until golden brown, about 1/2 to 1 minute on each side. Do
  not crowd the fryer!
  
  Drain on paper towels and serve immediately, as is, or with a dipping
  sauce or fruit preserve. (Six main dish or twelve appetizer servings.)