Peel, devein and wash shrimp. Dry well on paper towels. Set aside. In a
bowl, mix all dry ingredients for batter. Add 2 Tbsp oil and ice water.
Stir to blend. To fry: heat oil to 350 in deep fryer or electric
skillet. Spread coconut on a flat pan a little at a time, adding more as
needed. Dip shrimp in batter, then roll in coconut. Fry in hot oil until
lightly browned, about 4 minutes. Bake at 300 5 minutes to finish cooking
of the shrimp. Serve with sweet and sour sauce or the following sauce:
Combine marmalade, Grey Poupon mustard, honey and Tabasco sauce to
taste.