If you're a fan of sweet and spicy dishes like I am, this recipe is for you. If you like dishes on the spicier side, you can add more horseradish and hot sauce. Ingredients: 3 cups cooking oil 3 teaspoons Tony Chachere's Creole Seasoning 1one quarter cups flour 2 eggs 1/2 cup milk 1 cup shredded coconut 1 pound (21-25 count) shrimp, peeled and de-veined* Orange Marmalade Dipping Sauce: 1/2 cup orange marmalade 1 tablespoon horseradish 2 teaspoons Dijon mustard 2 teaspoons lemon juice 1/4 teaspoon hot sauce 1/4 teaspoon salt Directions: 1. Heat cooking oil to 325 F. 2. In a bowl stir together 1 cup of flour with 1 teaspoon Creole Seasoning and set aside. In another bowl place eggs, milk and 1 teaspoon Creole Seasoning and whip together. 3. In another bowl stir together remaining 1/4 cup flour and shredded coconut. 4. Place shrimp in another bowl and season with remaining teaspoon of Creole Seasoning. 5. Dip individual shrimp first in flour, then in milk-egg wash, then roll in coconut-flour mixture until coated. Repeat each step until all shrimp are battered. 6. Drop shrimp into cooking oil and fry until golden brown and floating. 7. Serve with Orange Marmalade Dipping Sauce. Orange Marmalade Dipping Sauce: Combine all ingredients in a bowl and mix until thoroughly blended. Yields app 2 dozen shrimp. * 21-25 count denotes the number of shrimp per pound; the larger the numbers the larger the shrimp Recipe compliments of Chef Patrick Mould.