Shrimp

2 (12 oz.) cans dark beer
1 bay leaf
1 ½ tblspn mustard seeds
½ tspn sugar
¼ to ½ tspn dill seeds
¼ to ½ dried hot red-chili flakes
¼ tspn salt
4 black peppercorns
1 ½ lbs medium shimp, unpeeled
¼ cup cider vinegar or white viegar
2 garlic cloves, slivered

In a medium saucepan, combine beer, bay leaf, mustard seeds, sugar, dill seeds, chili flakes, salt and peppercorns. Bring to a boil. Reduce heatl simmer 5 minutes. Add shrimp simmer 2 to 4 minutes or until shrimp become firm and turn pink. Pour cooked shrimp and cooking liquid into a ceramic or glass bowl. Add vinegar and garlic liquid will become cloudy. Cool to room temperature. Remove and discard bay leaf. Refrigerate until ready to serve; drain. Makes 6 to 8 servings.

1 egg
1/2 cup all-purpose flour
2/3 cup beer
1 1/2 teaspoons baking powder
1/4 cup all-purpose flour
2 cups flaked coconut
24 shrimp
3 cups oil for frying

In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.