Coconut Shrimp with Mustard Sauce

Ingredients

• 2 cups baking mix all-purpose divided
• 1 cup beer 
• 0.1 teaspoon ground pepper red
• 1.5 pounds shrimp fresh unpeeled
• 20 servings mustard sauce 
• 0.5 teaspoon salt 
• 3 cups coconut or sweetened flaked
• 20 servings vegetable oil 

Equipment

• paper towels
• sauce pan
• dutch oven

Directions

1. Peel shrimp, leaving tails intact; devein, if desired. Set aside.
2. Stir together 1 cup baking mix and 1 cup beer until smooth.
3. Stir together remaining 1 cup baking mix, salt, and ground red pepper. Dredge shrimp in dry mixture, and dip in beer mixture, allowing excess coating to drip. Gently roll shrimp in flaked coconut.
4. Pour vegetable oil to a depth of 3 inches into a Dutch oven or heavy saucepan, and heat to 35
5. Cook shrimp, in batches, 1 to 2 minutes or until golden; remove shrimp, and drain on paper towels.
6. Serve immediately with Mustard Sauce.