Here's one of those cases where small changes can turn a routine thing
into something pleasingly different. It's just beer battered shrimp
with cocktail sauce, but you separate the eggs and add shredded coconut
to the batter, and orange juice to the sauce.

Sauce: in a bowl, combine 1 cup ketchup, 2 TB horseradish, the juice
from 1/2 orange (or the whole thing if it's not really fresh and
juicy), and a couple of dashes of red hot sauce. Reserve in
refrigerator.

Batter: separate 3 eggs, putting the whites in a small mixing bowl and
the yolks in a large bowl. To the yolks, add 1 TB vegetable oil, 1 cup
beer, 1 TB salt (don't skimp!), 1/4 tsp cayenne pepper (optional for
the heat sensitive), 2 TB chopped chives, and 1/2 cup shredded coconut.
Stir in 2 cups flour. Whip the egg whites until stiff and fold them
into the batter. (This makes a little more than you need for a pound
of large shrimp.)

Incidentally, I understand the idea behind including chives but I think
it's a mostly ineffective gesture.

I've had this with shrimp (frozen, thawed, patted dry with paper
towels, battered, fried) and liked the subtle effect of the coconut.
Waiting for halibut to be on sale to try it with fish.

Mostly from Linette Creen's "A Taste of Cuba." -aem