Camelback Inn’s Coconut Shrimp – Main Dish

12 Shrimp, peeled and deveined

4 tb Flour

4 Eggs, beaten

1 c Coconut, shredded

Oil, for deep-frying

—————–HONEY MUSTARD HORSERADISH—————– 1 tb Dry mustard, Coleman’s

2 c Honey

1/2 c Horseradish

Dredge shrimp in flour, then dip them in egg and roll in shredded coconut. Deep-fry shrimp at 350 degrees until golden brown in color. Serve with Honey Mustard Horseradish Sauce Sauce directions: Combine all ingredients and mix together thoroughly. —–