Recipe - Carroll Oconnors Shrimp Coconut

24 md Shrimp
1 pound Dry shredded coconut
3 Eggs
1 cup Flour
Milk
Salt & pepper to taste
1 qt Peanut oil
ORANGE SAUCE
8 ounce Orange marmalade
One fourth cup Dry sherry
2 tablespoon 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
34 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip