1 lb. med. shrimp
1 qt. vegetable oil
1 (12 oz.) bottle plain seltzer water
1 c. plus 2 tbsp. all-purpose flour
1 (3 1/2 oz.) can shredded coconut
Honey mustard sauce (recipe below)

Heat oil in deep 2 quart saucepan over medium high heat to 350 degrees. Pour seltzer in to medium size bowl. Using wire whisk, beat in 1 cup flour, 1/4 cup at a time. Spread 2 tablespoons flour in shallow dish. Spread coconut in second dish. Working with 4 shrimp at a time, dust each with flour, coat with batter, and then roll in coconut. Fry in hot oil 1 1/2 to 2 minutes until golden. Drain on paper towels. Serve with honey mustard sauce.

Honey Mustard Sauce: Stir together 1/3 cup sour cream, 1/3 cup Dijon style mustard, 1/3 cup honey, 3/4 teaspoon ground red cayenne pepper, and 1/4 teaspoon salt.