Coconut Beer Shrimp with Sweet & Tangy Sauce Recipe

4 eggs
1 cup beer
3-1/2 tsp Creole seasoning (divided use)
1-1/4 cup all-purpose flour
2 Tbsp baking powder
1-1/2 to 2 cups fresh or moist-packed shredded coconut
Oil for deep-frying
.
Sweet and Tangy Sauce:
2 cups orange marmalade
1/3 Tbsp shredded horseradish

PREPARATION:
For the Shrimp: Combine eggs, beer, 1 teaspoon Creole seasoning, flour
and baking powder.

Dip the shrimp in beer batter and roll in coconut. Fry in oil heated
to 350 degrees F. in deep fryer, wok or deep saucepan. The oil should
be at least 1-1/2 inches deep. Drop shrimp in a few at a time and fry
until golden brown. Remove and drain on paper towel. Serve with Sweet
and Tangy Dipping Sauce.

Cup of Everything Cookies

3 1/2 cups all-purpose flour

1 cup white sugar

1 cup packed brown sugar

1 cup butter

1 cup vegetable oil

1 cup rolled oats

1 cup crisp rice cereal

1 cup flaked coconut

1 cup ground walnuts

1 teaspoon vanilla extract

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon cream of tartar

2 eggs

1 cup semisweet chocolate chips

Cream together the butter and the sugars. Mix in the oil and the flour. Add in oatmeal, crispy rice cereal, coconut, nuts, vanilla, salt, baking soda, eggs and chocolate chips. Mix until well blended.

Drop by teaspoons or tablespoons on a greased cookie sheet. Bake at 350 degrees for 10 - 15 minutes.