Dipping Sauce:

3 tablespoons brown mustard

3 tablespoons soy sauce

3 tablespoons honey

3 tablespoons orange juice

Batter:

3/4 cup flour

1/2 cup cornstarch

1/2 teaspoon baking soda

3/4 teaspoon salt

1 cup seltzer water (sparkling water), room temperature

2/3 cup flaked coconut

1 pound large raw shrimp, peeled and deveined

Vegetable oil for frying

Make dipping sauce:  In a medium bowl, whisk together mustard, soy, honey and orange juice.  Set aside.

Make batter:  In a medium bowl, combine flour, cornstarch, baking soda and salt with a fork.  Whisk in seltzer water and mix just to combine (don't over beat - you want the carbonation for a fluffy batter).  Fold in coconut.

In a large skillet, heat about one inch of vegetable oil.  Dip two shrimp at a time in batter and add to hot oil until pan is full (single layer).  Turn shrimp once and fry until golden brown.  Remove to a paper-towel lined pan and keep warm in a low oven.  Repeat until all shrimp are cooked.  Arrange on a platter with dipping sauce.  Makes about 35.  Note:  To re-warm, place in a 350 degree F. oven for about ten minutes.