Coconut Shrimp w/Mustard Sauce

Ingredients

1. Shrimp
2. 1 1/2 lbs. unpeeled jumbo shrimp
3. 3 cups flaked coconut
4. 2 cups biscuit mix (divided)
5. 1 cup beer (or seltzer water)
6. 1/2 teaspoon salt
7. 1/4 teaspoon cayenne pepper
8. Vegetable oil
9. Mustard Sauce
10. 1/2 cup Dijon mustard
11. 2 tablespoons brown sugar
12. 2 tablespoons orange juice
13. 1/4 teaspoon cayenne pepper

Instructions

1. Peel shrimp, leaving tails, devein and set aside.
2. Stir together 1 cup biscuit mix and beer until smooth. Combine remaining biscuit mix (1 cup), salt and pepper.
3. Coat shrimp with dry mix, dip in beer batter and allow excess to drip off. Gently roll in coconut.
4. Pour vegetable oil to 3 inches deep and heat to 350° F. Fry a few at a time until golden (3 to 4 minutes). Drain. Serve with Mustard Sauce.
5. Sauce: Stir together sauce ingredients and serve.