Batter - Combine and mix ale, flour, 1/2 c. coconut, sugar, and kosher salt in a small bowl. Cover and refrigerate for one hour. After 1 hour, you may need to add andother 1/4 c. of ale to the batter to create a thinner consistency.

Dipping Sauce - Combine and mix marmalade, mustard, horseradish, and kosher salt in a small bowl.

Shrimp - Devein each shrimp keeping the tails intact.

Place 1/2 c. self rising flour onto a plate.

Place 1 1/2 c. coconut onto another plate.

Preheat oil in a large stockpot to 350 degrees.

Sprinkle each shrimp with paprika and roll in flour before battering each one in the coconut batter.

Sprinkle (don't roll) more coconut after battering.

Drop 4 shrimp into the oil one at a time and fry on one side for a couple minutes then flip and continue to fry for one to two minutes more.

Drain on paper towels and serve with marmalade. Say Grace and enjoy!