Coconut Shrimp


2 cups flour
1 and 2/3 cups beer
1/3 cup brown sugar
1 12-oz. bag of coconut
20 large shrimp (peeled,deveined,and cut to butterfly)
Dipping Sauce: 
1 6-oz. jar of pineapple preserves
1/2 cup orange juice


Mix beer and sugar in flour to form a batter. Dredge shrimp in batter then in coconut and deep fry in 325 degree oil for 2-3 minutes or until golden brown.  Drain on paper towels.
Dipping Sauce:
Combine OJ and preserves in pan and reduce on medium-low heat for 8-10 minutes, stirring often.  Do not let mixture burn.  Cool and serve with coconut shrimp.  Enjoy!