From Steve Smellie, via many a successful Georgian Bay gathering.

Shrimp:

4 eggs

1 cup Hockley Amber

3 ½ teaspoons Creole seasoning

1 ¼ cups all-purpose flour

2 tablespoons baking powder

48 large, raw, peeled and deveined shrimp (tails on for style)

1 ½ to 2 cups shredded coconut

oil for deep frying

Awesome Sauce:

2 cups marmalade

¼ cup Dijon mustard

3 tablespoons horseradish

Creole Seasoning:

2 ½ tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne

1 tablespoon oregano

1 tablespoon thyme

Combine and blend eggs, beer, Creole seasoning, flour and baking powder in a large bowl. Use remaining seasoning to pre-season the shrimp. Place shredded coconut in a small, high-sided bowl.

Dip each shrimp in the batter, roll in coconut. Fry battered shrimp in oil at 350° F in wok or deep frying pan (oil should be at least 1 ½ inches deep). For best results, fry shrimp a few at a time until golden brown. Remove and drain on paper towel.

To make the Awesome Sauce, blend all three ingredients together well, garnish with parsley and enjoy!