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Hello List Mates,
I found this in an ad for Bards GF beer, but I'm sure any GF beer would do.
I prepared it last night for a group - none of whom are Celiac (except me). It was so light and crispy no one could believe it was gluten-free.
So easy, and perfect  with a salad on a hot summer night.
Enjoy,
Deb
www.notevenacrumb.com
Dipping Sauce:
One half cup orange marmalade
One quarter cup Dijon Mustard
One quarter cup honey
Mix all and set aside
GF Batter:
Three quarters cup while rice flour
One quarter cup almond meal flour
Three quarters cup finely shredded sweetened coconut
2 TB sesame seeds
1 teas salt
One quarter teas cayenne pepper
2 egg yolks
Three quarter cup Bards GF beer (or any good GF beer –this, afterall if from a Bards ad)
Peanut oil (or vegetable oil)
1 and a half pounds shrimp, peeled and deveined
In a medium bowl, whisk together flours, coconut, sesame seeds, salt and cayenne pepper. Gradually whisk in egg yolks and beer until a smooth batter forms.
Heat 3 inches of oil in large sauce pan to 360 degrees (cast iron skillet works well)
Dip several shrimp into batter and cook until golden brown, turning once (2-3 min total)
Drain on paper towels and repeat.
Serve with sauce.
Note: These even stayed crisp in the warming drawer

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