Beer Battered Coconut Shrimp

Yum! I served these beer-battered coconut-covered jumbo shrimp with cole slaw and broiled zucchini.

Ingredients:

• 10 raw, peeled jumbo shrimp
• 1/2 c whole wheat flour
• 1/2 t baking powder
• 1/2 t salt
• 1/2 c flaked coconut
• a beer from the fridge (you can have a few sips... more than a few sips really)
• 2 c oil
• 1/2 c apple sauce
• 1 T dijon mustard

Directions:
1. Preheat oil in a frying pan over medium-high heat. You want it hot but not too hot... until a drop of batter goes in and bubbles up instantly (I need a kitchen thermometer... Sorry!).
2. Combine dry ingredients. Add beer and stir until your batter is the consistency of pancake batter. Lay out coconut onto a plate.
3. Pat shrimp dry with a paper towel, then drop into beer batter. Remove from batter, quickly dredge into coconut, and place into hot oil.
4. Fry for 3 or 4 minutes on each side, remove with golden brown.
5. Combine apple sauce and dijon and use as a dipping sauce.