Beachcomber Coconut Shrimp

Christine went to high school with Nina in La Jolla, CA. Then they lost
touch for nearly 30 years until we ran into each other in Buena Vista in
2001. Christine and her husband, Leo had just bought a house here. Now
they.re not only our good friends, but our neighbors too! When we visited
them in Florence, Oregon a few summers ago they took us to their
restaurant/tavern in Old Town Florence, the Beachcomber. There was a Baja
specialty, coconut shrimp on their menu, so of course Terry ordered it.
And lo and behold; I loved it! So here it is. Make sure those shrimp are
nice and crispy and be brave and leave the seeds in the jalapenos! As
Christine says, Mo hottah, mo bettah! They have since sold the restaurant,
but the recipe lives on.



Leos Coconut Shrimp

Serves four to six.

2 lb jumbo shrimp
1 cup flour
1 cup cold beer or ice water
1/2 tsp sugar
1/2 tsp salt
2 Tbsp olive oil
1 egg
1 cup shredded coconut
1 cup corn or canola oil

Peel, devein and butterfly shrimp, leaving tail on. Rinse and drain. In
mixing bowl, combine flour, beer, sugar, salt, olive oil and egg. Slightly
chop coconut in food processor and pour onto plate for rolling. Heat oil
in deep fryer or deep skillet to medium high heat. Dip shrimp in batter
and roll in coconut. Cook in oil until golden brown and crispy on each
side. Drain on paper towel.

~~~ Christine's Dipping Sauce


1 cup orange marmalade, mango or pineapple preserves
2 fresh jalepenos, minced

For spicier sauce, do not remove seeds.
Mix with marmalade and leave in refrigerator
for an hour to give flavors a chance to blend.
Arrange shrimp on a platter with dipping sauce
in a bowl in the middle and serve.



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