Ingredients:
1/3 cup pineapple preserves
1/3 cup apricot preserves
1/4 cup coarse-ground mustard
15 -17 large unpeeled fresh shrimp
1 cup coconut milk
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 cup flour
3/4 cup beer
1 (7 ounce) packages sweetened coconut
1/2 cup dry breadcrumbs ( use dry only!)
1 pinch cayenne pepper (optional)
salt
oil ( for frying)
Directions:
For the dipping sauce; in a bowl combine all ingredients; cover and chill until ready to use.
For the shrimp; peel the shrimp leaving the tails on.
Butterfly the shrimp by making a deep slit down the back of each from the large end to the tail cutting to, but not through inside curve of shrimp.
In a large bowl stir together coconut milk, cilantro and lime juice.
Add in the shrimp; toss to coat; cover and chill for about 25-30 minutes.
Drain the shrimp but DO NOT pat dry.
In a small bowl whisk together the flour and beer.
In a shallow dish combine the shredded coconut with flour and cayenne (if using.
Dip the shrimp into the beer batter, then dredge in the coconut/flour mixture (pressing with fingers to adhear).
Place the shrimp on a baking sheet then freeze for 20 minutes.
Pour oil into a Dutch oven to depth of 2-inches.
Heat oil to 350 degrees.
Cook the shrimp in batches (2-3 minutes, or until golden).
Drain on paper towels, then sprinkle lightly with salt.
Serve immediately with prepared dipping sauce.
Servings: 15
Time preparation: 60 min.
Time total: 63 min.