Clean and devein shrimp, leaving tails on. Mix eggs, flour and
enough milk to make a heavy dough; add salt and pepper. Lay out
coconut on a tray; dip shrimp into dough, leaving tails clean; roll
in coconut and shake off excess. This part can be done ahead and
refrigerated. Just before serving, heat oil to 375 ; fry shrimp about
3-4 minutes until coconut is golden brown. Serve on a bed of rice;
garnish with orange slices, and serve with orange sauce on the side.
ORANGE SAUCE: Put marmalade through blender; mix with sherry,
horseradish and tabasco to make a spicy orange sauce.
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