GWJamaica Cook Book

Ingredients

35 large shrimp de-veined
1/4 cup of lime juice
1/4 tsp. salt
1 1/2 tsp. curry powder
1/2 tsp ginger
1 1/2 cup grated coconut
12 oz. Red Stripe Beer
2 1/2 cups flour

Apple Dipping Sauce

1 cup Jamaican apple preserves
1/4 cup cane vinegar
1/4 cup sherry vinegar
1 tsp. paprika
Dash of Tabasco sauce
2 tsp. salt
1/2 tsp. pepper
1 tbsp. sugar

Preparation

Split shrimp lengthwise down to tail with a sharp knife, but do not sever tail. Combine lime juice, salt, hot curry powder and ginger in a small bowl. Add shrimp, cover and refrigerate for at least 2 hours. To prepare coconut coating and beer batter, lightly toast coconut on cookie sheet at 375 degrees for 3 to 5 minutes. Set aside. Mix beer, flour, salt, white pepper, sugar and paprika. Heat oil in heavy skillet. Dip shrimp in batter and fry until brown. Roll immediately in toasted coconut. Serve with apple sauce.

Apple Dipping Sauce

Combine Jamaican apple preserves, both vinegars, paprika and Tabasco in a small saucepan over medium heat for 3 to 4 minutes, stirring several times. Heat until thoroughly blended. Serve warm with Jamaican coconut shrimp recipe.