Beer Battered Coconut Shrimp

Serves 20

Ingredients:

Dipping Sauce

Directions:

1. In medium bowl, combine egg, 1/2 cup flour, beer and baking powder.
2. Place 1/4 cup flour and coconut in two separate bowls.
3. Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes.
4. Meanwhile, heat oil to 350 degrees F in a deep-fryer. You may also fry the shrimp in batches. Cook for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce or the recipe below.
5. For a prepared dipping sauce, try the Rothschild Roasted Habanero Pineapple Dip from the Deli!

Dipping Sauce

1. Combine all dipping sauce ingredients in a stove-top pot on a low temperature. Heat for 10 minutes, making sure you stir ingredients every few minutes. Re-heat just before serving.