There is something so wonderfully exotic about coconut shrimp.

The coconut adds a note of sweetness to a seafood that goes well with sweet.

This version of coconut shrimp includes a beer batter.

Prep time: 20 minutes

Cook time: 5 minutes

Ingredients:
1 pound medium size fresh shrimp
2 1/4 teaspoons red pepper
1 1/8 teaspoons salt
1 teaspoon pepper
3/4 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground thyme
1/2 teaspoon ground oregano
3/4 cup plus 2 tablespoons flour
1/4 cup plus 2 tablespoons beer
1 egg, beaten
1/2 teaspoon baking powder
7 ounces flaked coconut
vegetable oil for frying

Spicy Orange Sauce:
10 ounces orange marmalade
3 tablespoons prepared horseradish
3 tablespoons spicy brown mustard
1/2 teaspoon grated lemon rind

Pina Colada Dipping Sauce:
1/2 cup sour cream
1/4 cup liquid pina colada mix
1/4 cup crushed canned pineapple
1 tablespoon sugar (optional)

Directions:
Mix the ingredients for the sauce that you prefer (or bake both for a bit of variety). Place the sauce in a small bowl and set aside.

Peel and devein the shrimp (see the note below about how to devein shrimp), making sure to leave the tails on. Rinse well.

Combine the seasonings in a small bowl, mixing well. Combine the flour, beer, egg and baking powder in a medium bowl and mix well to make a batter. Place the coconut into another bowl.

Dip the shrimp in the seasoning mixture. Shake off any excess. Dip the seasoned shrimp into the beer batter. Dredge the batter coated shrimp in the coconut.

Fry the shrimp, 5-6 at a time, in deep, hot oil for about 45 seconds to 1 minute on each side or until the shrimp are golden brown. Drain the shrimp on paper towels and serve immediately.

Serve the shrimp alongside a bowl of the dipping sauce.

Makes 8 appetizer servings.

• To "devein" shrimp means to remove that thin black line along the back of the shrimp. It is the intestinal track of the shrimp, so we really don't want to eat it. To devein the shrimp, cut very lightly along or right next to that black line, then take the tip of your knife and pick out the black. If you are careful it should come out fairly intact. Then just remove it with your fingers.