Caribbean Coconut Shrimp

In a large mixing bowl, combine the flour, salt, pepper, and egg yolks.

Gradually stir in the flat beer and rum.

Cover the bowl lightly with plastic wrap, then allow to rest in the refrigerator for 1 to 2 hours.

In a deep, cast iron skillet, heat 2" of vegetable oil to 350° F.

Rinse the shrimp thoroughly and pat dry.

Dip each shrimp in the batter, then dredge in the shredded coconut.

Carefully place the shrimp into the hot oil a few at a time.

Using a slotted spoon to turn them once, fry the shrimp until they are golden brown, about 1 to 2 minutes.

Use your slotted spoon to remove the fried shrimp from the hot oil, then drain on paper towel.

Serve hot with Dipping Sauce.

Dipping Sauce:

1/2 cup orange marmalade 1/4 cup raspberry preserves 1 tbsp. Asian garlic chili sauce (found in the Asian section of grocery stores - a red sauce in a plastic bottle)