The butta babe

For Coconut Shrimp
0 Begin by butterflying your shrimp.
1 Peel the main portion of the shrimp keeping the tail on
2 Take a small paring knife and slightly cut down the back of the shrimp. Make sure that you do not cut all the way through so that the shrimp stays intact.
3 Lay the shrimp flat so that the tail folds over. Season with onion powder and salt.
4 To make the beer batter a. Add flour, eggs, cornstarch and into a medium sized mixing bowl and whisk. Slowly add in beer. Whisk the mixture until it is a smooth consistency.
5 On a sheet pan mixed together flour and coconut.
6 In a cast iron skillet add canola oil and heat to 365° f.
7 While your oil is heating up, prepare your shrimp. Dredge the shrimp in flour, batter and coconut flour.
8 Once your oil is hot, slowly place shrimp in the oil with the tail folded.
9 Monitor your shrimp, flip once it is golden brown. This will take only 2-3 minutes.
10 Remove shrimp in place on a cooling rack.
11 Drizzle shrimp with apricot sauce or any other sauce and enjoy while it's hot.
Make the sauce
13 In a small saucepan on medium heat add apricot preserve, honey and hot sauce.
14 Stir the sauce as it heats up.
15 Once the sauce starts to bubble, stir and cook for about 2 to 3 minutes.
16 Remove from heat and set aside for dipping.