Shrimp in coconut beer batter with dipping sauce.

1 Tbsp ground red pepper
1 tsp salt (optional)
1½ tsp sweet paprika
1½ tsp black pepper
1¼ tsp garlic powder
¾ tsp onion powder
¾ tsp thyme
¾ tsp oregano

1 lb orange marmalade or apricot jam (use an entire jar).
5 Tbsp brown mustard
5 Tbsp horseradish

2 eggs
1¾ cups flour
¾ cups beer
1 Tbsp baking powder
4 dozen medium shrimp, peeled with tails
3 cups grated coconut (unsweetened)

(1) Combine the seasoning mix together in a bowl.
(2) Stir the dipping sauce ingredients together in a second bowl. Have this ready at the table when the shrimp are done.
(3) Mix together 2 tsp of the seasoning mix, 1¼ cups of flour, the beer and the baking powder, and place this in a third bowl.
(4) Combine the remaining flour with another 2 tsp of the seasoning mix.
(5) Coat each shrimp with the remaining seasoning mix, then in the flour mixture, then in the batter, then in the coconut. Deep-fry the shrimp for about 1 minute and drain on paper towels.