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Outback's Coconut Shrimp
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1 1/2 lb. large shrimp
1/2 C. flour
1/2 C. cornstarch
1 T. salt
1/2 T. white pepper
2 T. vegetable oil
1 C. ice water
2 C. shredded coconut
Vegetable oil for frying
Peel and devein shrimp; dry on paper towels.  Mix all dry ingredients and add 2 T. oil and the ice water; stir to blend.  Heat the vegetable oil to 350 in electric skillet or deep fryer.  Dip the shrimp in the batter, then roll in the coconut.  Fry for about 4 minutes or til browned.  Bake at 300 for 5 minutes more to finish cooking.

Dipping Sauce

1/2 C. orange marmalade
1/4 C. Dijon mustard
1/4 C. honey
3-4 drops 1 1/2 lb. large shrimp
1/2 C. flour
1/2 C. cornstarch
1 T. salt
1/2 T. white pepper
2 T. vegetable oil
1 C. ice water
2 C. shredded coconut
Vegetable oil for frying

Peel and devein shrimp; dry on paper towels.  Mix all dry ingredients and add 2 T. oil and the ice water; stir to blend.  Heat the vegetable oil to 350 in electric skillet or deep fryer.  Dip the shrimp in the batter, then roll in the coconut.  Fry for about 4 minutes or til browned.  Bake at 300 for 5 minutes more to finish cooking.