Camelback Inn's Coconut Shrimp
12 shrimp, peeled and deveined
4 tablespoons flour
4 eggs, beaten
1 cup coconut, shredded (unsweetened)
oil for deep frying
1 tablespoon dry mustard
2 cups honey
1/2 cup horseradish, drained
Dredge shrimp in flour, then dip them in egg and roll in shredded coconut.
Deep-fry shrimp at 350ºF until golden brown in color.
Serve with Honey Mustard Horseradish Sauce. Sauce directions:
Combine all ingredients and mix together thoroughly.
Yield: 2 servings.