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How To make Camelback Inn's Coconut Shrimp

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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. -----

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