Coconut-Pumpkin Shrimp

1-2 lb shrimp, unpeeled
1-1/3 cups all-purpose flour
1 tsp salt
1/4 tsp pepper
1/8 tsp paprika
1-1/4 cups beer (your fav brand)
2 cups shredded coconut
Vegetable oil for frying

Peel and de-vein shrimp, leaving tails intact.
Combine flour, salt, pepper and paprika in a medium bowl, stirring well. Make a well in centre of flour mixture. Gradually add beer, stirring until batter is smooth.
Dip shrimp in batter; roll in shredded coconut. Fry shrimp in hot oil (350 F.) until lightly browned. Drain on paper towels. Serve with sauce.

Pumpkin Mustard Sauce

1/4 cup + 2 tblsp Pumpkin Marmalade
1/4 cup + 2 tblsp orange juice
2 tblsp Dijon Mustard
Combine marmalade, orange juice and mustard in a small bowl, stirring well. Yields about 1 cup.