1 lb. med. shrimp, cleaned
1/2 c. flour
1/2 c. dry white wine
1/2 tsp. salt
1/2 tsp. pepper
1 c. grated coconut (fresh if possible)

In medium bowl, combine flour, salt and pepper. Mix in wine and add shrimp to batter. Heat 1 inch oil in large saucepan. Remove shrimp from batter and dredge in coconut. Fry until lightly browned. Drain on paper towels.

2 tbsp. mango marmalade (peach may be sub.)
2 tsp. Dijon mustard
2 tbsp. orange juice

For sauce combine marmalade, mustard and orange juice. Use to dip shrimp. Serves 2 as an appetizer, or light main course. Delicious!