Recipe - Camelback Inns Coconut Shrimp

12 Shrimp, peeled and deveined
4 tablespoon Flour
4 Eggs, beaten
1 cup Coconut, shredded
Oil, for deepfrying

HONEY MUSTARD HORSERADISH
1 tablespoon Dry mustard, Coleman's
2 cup Honey
One half cup Horseradish

Dredge shrimp in flour, then dip them in egg and roll in shredded coconut.
Deepfry shrimp at 350 degrees until golden brown in color. Serve with
Honey Mustard Horseradish Sauce Sauce directions: Combine all ingredients
and mix together thoroughly.