Coconut Shrimp with Orange Marmalade

• 2  cup  grated or shredded sweetened coconut
• 2  cup  bread crumbs
• 2  cup  all-purpose flour
• 4 large eggs, beaten
• 2  dozen  large shrimp (peeled and de-veined)
• salt and pepper to taste
• oil for frying
• 1/2  cup  orange marmalade
• 1 to 2  tablespoon  dark rum

In a large bowl, combine coconut and bread crumbs and season with salt and pepper. Place flour, eggs, and bread crumb mixture into 3 separate bowls. Dredge the shrimp in flour and shake off excess. Next, dip the shrimp thoroughly in the egg and rub against the side of the bowl to lightly remove excess. Finally, coat the shrimp thoroughly with the bread crumb mixture. Lay out the shrimp so they do not touch on a parchment-lined baking sheet or platter until ready to fry. In a large Dutch oven, heat oil to 350 degrees. Fry the shrimp in batches until golden brown and cooked through. Be careful not to overcrowd shrimp in the oil while frying. Drain on paper towels.

Make a dipping sauce by heating the marmalade over low heat. Thin with rum as desired.

Yield: 4-6 servings
Prep time: 10 minutes
Cook time: 10 minutes
Ease of preparation: easy

Recipe courtesy of Paula Deen