HAWK'S KAY SHRIMP CARIBBEAN W/ HORSERADISH MA

      Title: HAWK'S KAY SHRIMP CARIBBEAN W/ HORSERADISH MA
  Categories: Shrimp, Caribbean, Appetizers, Sauce
       Yield: 4 Servings
  
 MMMMM---------------------HAWK'S KAY SHRIMP--------------------------
   1 1/2 c  Flour
       1 ts Salt
     1/4 ts White Pepper
       2    Egg Yolks, beaten
     3/4 c  Flat Beer
       1 tb Dark Rum
      24 lg Shrimp (10-12 lb)
       1 c  Coconut, sweetened
            Oil for frying
 
 MMMMM-------------------HORSERADISH MARMALADE------------------------
       1 c  Orange Marmalade
     1/4 c  Prepared horseradish
  
   This is similar to the shrimp served at Outback Steakhouse.
   
   Hawk's Bay Shrimp 	Mix the flour, salt, pepper and egg yolks in a
   bowl. Gradually add the beer and rum, stirring to thoroughly blend all
   ingredients.  Cover and allow the batter to rest in the refrigerator
   for 1 to 2 hours.  Shell the shrimp and devein them by making a slit
   along the back or outside of the shrimp, lifting out the black vein
   and discarding it.  Rinse, pat dry, and dip the shrimp in batter.
   Roll the shrimp in coconut flakes. Heat oil in pan for frying, to 350
   F degrees. Slip one shrimp at a time into the oil, cooking only 3 or
   4 shrimp at a time. Fry 1 to 2 minutes, or until golden brown. Drain
   on paper towels. Serve with toothpicks and dipping sauce.
   
   Horseradish Dipping Sauce 	Mix marmalade and horseradish together and
   place in a serving or dipping bowl. WALT
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