FRIED SHRIMP 'N' APRICOT SAUCE

      Title: FRIED SHRIMP 'N' APRICOT SAUCE
  Categories: Shrimp, Sauces, Seafood
       Yield: 6 Servings
  
 MMMMM---------------------------SHRIMP--------------------------------
   1 1/2 c  All-purpose flour
       1 tb Paprika
       1 ts Ground white pepper
     1/2 ts Garlic powder
     1/2 ts Dried Italian seasoning
       1 cn Beer (12-ounce)
       2 lb Unpeeled medium-size fresh
            - shrimp
            Vegetable oil
            Apricot sauce
 
 MMMMM-----------------------APRICOT SAUCE----------------------------
       1 c  Apricot preserves
       1    (4-oz) jar diced pimento,
            - drained
   2 1/2 tb White vinegar
  
   Shrimp: Combine first 6 ingredients in a medium bowl; stir until
   smooth. Let batter stand 30 minutes.
   
   Peel shrimp, leaving tails intact; devein, if desired. Pour oil to
   depth of 2 inches into a Dutch oven; heat to 375 degrees. Dip shrimp
   into batter, and fry, a few at a time, until golden. Drain on paper
   towels. Serve with Apricot Sauce.
   
   Apricot Sauce: Combine all ingredients in a saucepan. Bring to a boil
   over medium heat; reduce heat, and simmer 3 minutes, stirring
   occasionally. Cover and chill. Yield: 1 1/3 cups.
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