Fried Shrimp With Tangy Sauce - cooking recipe

Ingredients

2 lbs large raw shrimp, unpeeled
1/2 teaspoon garlic powder
1 (12 ounce) jar orange marmalade
3 tablespoons lemon juice
2 tablespoons orange juice
2 tablespoons prepared horseradish
1 1/2 teaspoons Dijon mustard
1 1/2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon paprika
1/2 cup vegetable oil
1 cup cold water
additional vegetable oil

Preparation

Peel, devein, and butterfly shrimp, leaving tails intact.
Sprinkle butterflied shrimp lightly with garlic powder.
Cover and chill thoroughly.
Process orange marmalade, lemon juice, orange juice, horseradish, and mustard in a blender or food processor until smooth, stopping to scrape down sides.
Set sauce aside.
Combine flour, baking powder, salt and paprika in a large bowl; stir well.
Gradually add 1/2 cup oil, stirring until mixture leaves sides of bowl and forms a ball.
Gradually add water, stirring until blended (batter will be very thick).
Dip several shrimp into batter.
Fry shrimp, a few at a time, in deep hot oil (360\u00b0) for 2 or 3 minutes or until golden.
Remove shrimp with a slotted spoon and drain on paper towels.
Place shrimp on a large baking sheet and keep warm in a 200\u00b0 oven.
Repeat procedure with remaining shrimp and batter.
Serve shrimp with reserved sauce.