Dipping sauce for shrimp:

• Mix ½ cup orange marmalade, 1 teaspoon prepared horseradish, and 2 teaspoons stone-ground mustard in a small serving bowl.
• Refrigerate for at least 1-hour before serving.

Shrimp:

• De-vein and peel 2-dozen medium sized shrimp, leave tails on
• Press the shrimp into a bowl with ~1 cup flour, make sure to fully cover
• Dip the shrimp into a bowl with blended together 8oz beer + 1 egg
• Roll the shrimp into a bowl with ~1 cup coconut (depending how coconut-y you want your shrimp, you can add some panko breadcrumbs, but coconut is the way)
• We don’t all have deep-fryers readily available... so I just use a deep saucepan and pour ½ in deep vegetable oil into the pan. Preheat on medium for ~5 minutes.
• Small batches of shrimp (5-6 at a time) flip after 2-3 minutes or until deep golden-brown color, cook for 2-3 more minutes, then place on paper towel/small rack to dry them out.
• Pop that cork, put on your Hawaiian shirt, play some Reggae, and dream of tropical days.