Double dip the large shrimp in the beer batter then the coconut. Deep fry until golden brown.

In a ginger, fine grind the fresh, peeled horseradish root then mix with the marmalade. Put in separate serving dishes or shells to serve as a dip for the shrimp. Garnish with lemon, orange, lime wedges.

Lay shrimp on Romaine lettuce leaf and garnish with desired vegetables; suggest redskin potatoes and beans.