Twice Cooked Coconut Shrimp Becky Grasso

1 ½ lbs large shrimp, peeled and deveined

2 cups coconut, shredded

½ cup flour 1 qt. vegetable oil, for frying

½ cup cornstarch ½ cup orange marmalade

1 Tbsp.. salt 1/3 cup Dijon Mustard

½ Tbsp. ground white pepper ¼ cup honey

2 Tbsp. vegetable oil ¼ t. hot pepper sauce

1 cup ice water

Peel, devein and wash shrimp, dry well on paper towels. Mix together flour, cornstarch, salt and white pepper. Add 2 Tbsp. of vegetable oil and the ice water. Stir to blend. Pour the coconut into a shallow pan. Dip the shrimp, one at a time, into the batter, then roll the shrimp in the coconut. Once coated, place shrimp into a frying pan of oil heated to 350°. Fry the shrimp until lightly browned; about 4 minutes. Bake the fried shrimp in a preheated 300° oven for 5 minutes. Make the dipping sauce, combine the marmalade, mustard, honey and hot sauce in small bowl, mix well. Serve the shrimp and dipping sauce side by side.