The shrimp can be prepared up to the point of frying and refrigerated 24 hours ahead. Leaving the tails attached makes this an easy to pick up hors d'oeuvre or appetizer.

DIPPING SAUCE:

1/2 c. honey
3 tbsp. prepared white horseradish

BATTER:

1/2 c. all-purpose flour
1/4 c. cornstarch
1/2 tsp. salt
1/2 c. water
White of 1 lg. egg
1 lb. lg. fresh shrimp, peeled (see note), deveined and patted dry
2 1/2 c. sweetened flaked coconut (7 oz.)
1 c. vegetable oil for frying

Mix Dipping Sauce ingredients in small serving bowl. Mix Batter ingredients in small bowl with fork until blended (if some lumps remain, that's OK. Dip shrimp, one at a time, in batter, then roll in coconut to coat. Place on waxed paper. Heat oil in a 10 inch skillet (oil will be only about 1/4 inch deep) until a 1 inch piece of white bread added to oil turns golden brown in 1 minute. Fry shrimp, about 8 at a time, 1 minute per side until crisp, golden, and opaque throughout. Remove with slotted spoon to paper towels to drain. Serve hot with Dipping Sauce. Makes 8 appetizer servings.

Note: When shelling shrimp, leave tail and shell section next to tail attached.