Ingredients:

• 1 1/2 teaspoons sweet paprika
• 1 1/2 teaspoons freshly ground black pepper
• 2 teaspoons salt
• 1 teaspoons garlic powder
• 1 3/4 teaspoons onion powder
• 1 3/4 teaspoons dried oregano, crumbled
• 1 3/4 teaspoons dried thyme, crumbled
• 1 tablespoon cayenne pepper
• 1 12- ounce bottle beer
• 1 3/4 cups flour
• 1 tablespoon baking soda
• 50 medium- size shrimp (about 2 pounds), peeled and deveined (leave on tails)
• 3 cups shredded unsweetened coconut (about 6 ounces)
• oil for deep frying
• lettuce leaves, for garnish
• Melinda’s Original Habanero Hot Sauce, for garnish

Amarillo Honey-Mustard Dipping Sauce:

• 1 5 oz. bottle Melinda’s Amarillo Mustard Habanero Pepper Sauce (1/2 cup)
• 3/4 cup of Heavenly Jalapeno Honey
• 1 teaspoon of cornstarch (optional)

**Mix Melinda’s Amarillo Mustard Habanero Pepper Sauce and Heavenly Jalapeno Honey together well. Sift in cornstarch gradually while stirring sauce.

Instructions:

Thoroughly combine the paprika, black pepper, salt, garlic powder, onion powder, oregano, thyme, and cayenne pepper in a small bowl. In a large bowl, combine the beer, flour, and baking soda and mix well with a wire whisk. The batter should have the consistency of pancake batter. Stir in the spice mixture, using a wire whisk. Spread the coconut out on a plate. Dip each shrimp into the batter, shake off any excess, then roll in the coconut to cover. Press the shrimp in the palm of your hand to make the coconut flakes stick. In a deep fryer or large saucepan, heat the oil to 350 F. Drop the shrimp, 6 at a time, into the hot oil and fry until golden brown, about 1 minute. Drain on paper towels and serve on a bed of fresh lettuce. Top with Melinda’s Original Habanero Hot Sauce if you like.

Yield: 10 servings