Fried Shrimp With Tangy Sauce

Ingredients

• 2 lbs large raw shrimp, unpeeled
• 1/2 teaspoon garlic powder

• 1 (12 ounce) jar orange marmalade
• 3 tablespoons lemon juice
• 2 tablespoons orange juice
• 2 tablespoons prepared horseradish
• 1 1/2 teaspoons Dijon mustard
• 1 1/2 cups flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/2 cup vegetable oil
• 1 cup cold water
• additional vegetable oil

Directions

1. 1

   Peel, devein, and butterfly shrimp, leaving tails intact.

2. 2

   Sprinkle butterflied shrimp lightly with garlic powder.

3. 3

   Cover and chill thoroughly.

4. 4

   Process orange marmalade, lemon juice, orange juice, horseradish, and mustard in a blender or food processor until smooth, stopping to scrape down sides.

5. 5

   Set sauce aside.

6. 6

   Combine flour, baking powder, salt and paprika in a large bowl; stir well.

7. 7

   Gradually add 1/2 cup oil, stirring until mixture leaves sides of bowl and forms a ball.

8. 8

   Gradually add water, stirring until blended (batter will be very thick).

9. 9

   Dip several shrimp into batter.

10. 10

    Fry shrimp, a few at a time, in deep hot oil (360º) for 2 or 3 minutes or until golden.

11. 11

    Remove shrimp with a slotted spoon and drain on paper towels.

12. 12

    Place shrimp on a large baking sheet and keep warm in a 200º oven.

13. 13

    Repeat procedure with remaining shrimp and batter.

14. 14

    Serve shrimp with reserved sauce.