Compliments of Reggie and Kay Howell

3 tsp. creole seasoning
1 ¼ c. flour
2 eggs
½ c. milk
1 c. shredded coconut  
1 ½ lbs. 25 count shrimp, peeled and deveined  

Heat oil to 325 degrees. In a large bowl stir together 1 c. of flour with 1 tsp. creole seasoning and  set aside. In another bowl place eggs, milk, 1 tsp. creole seasoning and mix together. Stir together remaining ¼ c flour and shredded coconut in a bowl. Season shrimp with remaining creole seasoning. Dip shrimp in flour, then in milk and egg wash. Then roll the shrimp in the coconut mixture until coasted. Repeat until all the shrimp are coated. Drop shrimp into cooking oil and fry until golden brown and floating. Serve with orange marmalade dipping sauce.  

Dipping Sauce:  

½ c. orange marmalade  
1 tbsp. horseradish  
2 tsp.   Dijon mustard  
2 tsp. lemon juice  
¼ tsp. hot sauce  
½ tsp. salt  
 
Combine all dipping sauce ingredients in a bowl and mix until thoroughly blended. Set aside until shrimp are battered and fried.