Coconut Shrimp - cooking recipe

Ingredients

1 1/2 lbs raw jumbo shrimp
1/2 cup flour
1/2 cup cornstarch
1 teaspoon salt
1/2 teaspoon white pepper
2 teaspoons cooking oil
1 cup ice water
oil (for frying)
2 cups coconut
Sauce
1/2 cup orange marmalade
1/4 cup Dijon mustard
1/4 cup honey
3 drops Tabasco sauce

Preparation

Peel and devein the shrimp; dry on paper towels.
Mix the flour, cornstarch, salt and pepper in a medium bowl.
Add oil and the ice water to the dry ingredients; stir to blend.
Heat the oil to 350 degrees in an electric skillet.
Dip the shrimp in the batter, then roll each shrimp in the coconut.
Fry shrimp for about 4 minutes, or until lightly browned.
Do not overcook!
Place the shrimp in a shallow baking dish and bake at 300 degrees for 5-7 minutes to complete cooking.
Combine the marmalade, Dijon mustard, honey and Tabasco to make the sauce and serve with the shrimp.