Fried Coconut Shrimp w/Peach Glaze

12 jumbo shrimp, peeled, deveined - tails left on

1 cup flour           1 teasp baking soda         1/2 teasp salt              1/2 teasp cayenne pepper

1 egg, beaten         3/4 cup lt. beer               2 cups sweetened flaked coconut           canola oil

Combine flour, soda, salt and pepper and mix well.  Slowly add egg and beer and whisk to combined.

Place coconut in a shallow dish.  Heat 1/2" of oil to 350.....Holding each shrimp by the tail, dip

into batter and dredge in coconut so it is completely covered.  Fry in oil until golden brown and

set on paper towels to drain.  Serve with Peach Glaze:

2 cups peach jam                     1/2 small red onion, minced          1 Tablsp minced garlic

1 Tablsp grated fresh ginger         1 Tablsp dijon mustard            1 small jalepeno, minced

1 Tablsp apple cider vinegar

Cook all together  until slightly thickened.....about 10 mins.   Season with S&P.....serve warm.