Coconut Shrimp on Romaine Leaves

INGREDIENTS:

1 1/2 lg Large raw shrimp
1/2 c All-purpose flour
1/2 c Cornstarch
1 ts Salt
1/2 ts White pepper
2 tb Vegetable oil
1 c Ice water
Oil for deep frying
2 c Short shredded coconut
1/2 c Orange marmalade
1/4 c Grey Poupon Country Mustard
1/4 c Honey
3-4 drops Tobasco sauce

Peel, devein and wash shrimp. Dry well on paper towels. Set aside. In a bowl, mix together all dry ingredients for batter. Add 2 tablespoons oil and ice water. Stir to blend. To fry: heat oil to 350 deg in deep fryer or electric skillet. Spread coconut on a flat pan a little at a time, adding more as needed. Dip shrimp in batter, then roll in coconut. Fry in hot oil until lightly browned, about 4 minutes. Bake at 300 deg for 5 minutes to finish cooking of the shrimp. Serve with sweet and sour sauce or the following sauce.

Combine marmalade, Grey Poupon mustard, honey and tobasco sauce to taste.