Title: Shrimp coconut
 Categories: Seafood
      Yield: 4 Servings
 
 
       24 md Shrimp
        1 lb Dry shredded coconut
        3    Eggs
        1 c  Flour
  :          Milk
  :          Salt & pepper to taste
        1 qt Peanut oil
  :          ORANGE SAUCE:
        8 oz Orange marmalade
      1/4 c  Dry sherry
        2 tb Horseradish
        2 ds Tabasco
  
  Clean and devein shrimp, leaving tails on.  Mix eggs, flour and
  enough milk to make a heavy dough; add salt and pepper. Lay out
  coconut on a tray; dip shrimp into dough, leaving tails clean; roll
  in coconut and shake off excess. This part can be done ahead and
  refrigerated. Just before serving, heat oil to 375~; fry shrimp about
  3-4 minutes until coconut is golden brown.  Serve on a bed of rice;
  garnish with orange slices, and serve with orange sauce on the side.
  ORANGE SAUCE: Put marmalade through blender; mix with sherry,
  horseradish and tabasco to make a spicy orange sauce.