Show # 1   Coconut Shrimp, Spicy Citrus Sauce, Key Lime Pie

Coconut Shrimp

4 cups sweetened coconut flakes
1 cup all-purpose flour
¾ cup beer- Not dark beer
½ teaspoon salt
1 teaspoon cayenne
1 large egg
Vegetable oil
48 medium shrimp with ail on, peeled and de-veined
Spicy Citrus Sauce

Coarsely chop coconut and transfer half to a shallow pan.
Whisk together flour, beer, baking soda, salt, cayenne and egg in a small bowl until smooth.

Heat oil 350F

Coat shrimp by holding tail and dipping into batter,  letting excess drip off, then dredge in coconut.  Press gently to adhere. Transfer to plate and coat remaining shrimp. adding coconut as needed.

Fry shrimp in batches of 8.  Drain and season with salt.  Skim coconut from oil to prevent burning.

Serve with Spicy Citrus Sauce.

Spicy Citrus Sauce

12 ounce orange marmalade
2 tablespoons horseradish
3 tablespoons lemon juice
2 tablespoons Dijon mustard
½ teaspoon lemon rind, grated

Combine all ingredients in a blender or food processor.  Serve with Coconut shrimp.

Will keep one month in refrigerator.

Key Lime Pie

Pie Shell- buy gramcraker crust ready made

Pie
2 cans of sweeten condensed milk
1 cup key lime juice
Zest from lime

Mix sweetened condensed mill and key lime juice together.  Zest in 1 to 2 tablespoons of lime zest.  Pour into crest and refrigerate.  Add whipped cream to top if desired