Caribbean Coconut Shrimp

2 lb. med. shrimp, cleaned
1 cup flour
1 cup dry white wine
1 teaspoon salt
1 teaspoon pepper
2 cups grated coconut (fresh if possible)
Mango Sauce (see below)

In medium bowl, combine flour, salt and pepper. Mix in wine and add shrimp to batter. Heat one inch of oil in a large saucepan. Remove shrimp from batter and dredge in coconut. Fry until lightly browned. Drain on paper towels. Serve with Mango Sauce. Serves 4 as an appetizer, or a light main course.

Mango Sauce

4 tablespoons mango marmalade (pineapple, apricot, or peach may also be used.)
1 tablespoon Dijon mustard
4 tablespoons orange juice

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