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Fried Shrimp and Apricot Sauce

Shrimp:
1 1/2 c All-purpose flour
1 tb Paprika
1 ts Ground white pepper
1/2 ts Garlic powder
1/2 ts Dried Italian seasoning
1 cn Beer (12-ounce)
2 lb Unpeeled medium-size fresh shrimp
Vegetable oil
Apricot sauce

Apricot Sauce:
1 c Apricot preserves
1 (4-oz) jar diced pimiento, drained
2 1/2 tb White vinegar


Shrimp: ~ Combine first 6 ingredients in a medium bowl; stir until smooth. Let batter stand 30 minutes.

Peel shrimp, leaving tails intact; devein, if desired. Pour oil to depth of 2 inches into a Dutch oven; heat to 375 degrees. Dip shrimp into batter, and fry, a few at a time, until golden. Drain on paper towels. Serve with Apricot Sauce.

Apricot Sauce: Combine all ingredients in a saucepan. Bring to a boil over medium heat; reduce heat, and simmer 3 minutes, stirring occasionally. Cover and chill. Yield: 1 1/3 cups.


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