Ingredients:
Shrimp:
35 large shrimp, de veined and tails intact
1/4 Cup lime juice
1/2 tsp. salt
1 1/2 tsp. hot curry powder
1/2 tsp. ginger
1 1/2 Cup grated coconut
12 oz.Beer
2 1/2 Cups flour
2 tsp. salt
1/2 tsp. white pepper
1 Tbsp. sugar
2 Tbsp. paprika
2 Cups oil

Apricot Dipping Sauce
1 Cup apricot preserves
1/4 Cup raspberry vinegar
1/4 Cup sherry vinegar
1 tsp. paprika
dash of Tabasco sauce

Directions:
Shrimp
Split shrimp lengthwise down to tail with a sharp knife, but do not sever tail. Combine lime juice, salt, hot curry powder and ginger in a small bowl. Add shrimp, cover and refrigerate for at least 2 hours. To prepare coconut coating and beer batter, lightly toast coconut on cookie sheet at 375 degrees for 3 to 5 minutes. Set aside. Mix beer, flour, salt, white pepper, sugar and paprika. Heat oil in heavy skillet; hot. Dip shrimp in batter and fry until brown. Roll immediately in toasted coconut. Serve with apricot sauce.

Sauce
Combine apricot preserves, both vinegars, paprika and Tabasco in a small saucepan over medium heat for 3 to 4 minutes, stirring several times. Heat until thoroughly blended. Serve warm with coconut shrimp.

Yield: 4 servings

1 tb Vegetable oil
2 c Leeks or onion(s)
Thinly sliced
1 cn Tomatoes, coarsely chopped
-liquid reserved
3 tb Undiluted orange
-juice concentrate
1 tb Lemon juice
1/4 c Mint or cilantro, minced or
2 tb Dried mint, crushed
1/2 ts Asian chile paste (opt)
Salt and pepper
1/2 c Coconut milk (pref light)
-or evaporated skim milk
-with coconut extract (opt)
1 1/4 lb Rock shrimp or
1 1/2 lb Medium shrimp
-shelled and deveined or
1 pk Peeled frozen shrimp *
4 c Cooked basmati rice
Or long-grain rice

* Pop frozen shrimp directly into the sauce, still frozen, and simmer
on medium heat, covered, until they just turn opaque, 4-5 min
depending on the size of the shrimp.

Heat the oil in a large heavy skillet over medium heat. Add the leeks
and saute until softened, 8-10 min, stirring. Add the tomatoes and
their juice, orange juice concentrate, lemon juice, dried mint (fresh
mint is added later), chile paste, salt and pepper. Cook the sauce,
uncovered, until slightly thickened, about 10 min, stirring
occasionally. Stir in the coconut milk with the fresh mint and heat
for 2 min. Add the shrimp, cover and cook until they just turn
opaque, 2-4 min; the shrimp will continue to cook on standing, so
avoid overcooking. Spoon the rice into individual bowls and ladle the
shrimp and sauce on top.