Beer-batter cocoanut shrimp w/ Barleywine dipping sauce recipe

Here's the shrimp recipe, for those who are interested.... Old Kitchen Rug Brewery Brewmaster: Al Boyce Coconut Pale Ale Shrimp with Barleywine Honey-Mustard Dipping Sauce SPICE MIXTURE: 1 1/2 teaspoons sweet paprika 1 1/2 teaspoons freshly ground black pepper 2 teaspoons salt 1 teaspoons garlic powder 1 3/4 teaspoons onion powder 1 3/4 teaspoons dried oregano, crumbled 1 3/4 teaspoons dried thyme, crumbled 1 tablespoon cayenne pepper BATTER MIXTURE: (Al's note: - I have found this batter recipe will last for about double the number of shrimp. Also, for me it takes more beer than recommended to get the right consistency of batter... you have to play that by ear.) 1 12- ounce bottle American Pale Ale (I used Celebration Ale) 1 3/4 cups flour 1 tablespoon baking soda 50 medium- size shrimp (about 2 pounds), peeled and deveined (leave on tails) 3 cups shredded unsweetened coconut (about 6 ounces) oil for deep frying lettuce leaves, for garnish Hot red pepper sauce, for garnish BARLEYWINE DIPPING SAUCE: 1 8oz. bottle Grey Poupon Brown Spicy Mustard 1-1/4 cup of honey 1 teaspoon of cornstarch (optional) 1/4 cup Barleywine (I used Sierra Nevada Bigfoot) Mix mustard and honey together well. Sift in cornstarch into barleywine and stir well. Mix barleywine mixture into sauce. DIRECTIONS: Thoroughly combine the paprika, black pepper, salt, garlic powder, onion powder, oregano, thyme, and cayenne pepper in a small bowl. In a large bowl, combine the beer, flour, and baking soda and mix well with a wire whisk. The batter should have the consistency of pancake batter. Stir in the spice mixture, using a wire whisk. Spread the coconut out on a plate. Dip each shrimp into the batter, shake off any excess, then roll in the coconut to cover. Press the shrimp in the palm of your hand to make the coconut flakes stick. In a deep fryer or large saucepan, heat the oil to 350 F. Drop the shrimp, 6 at a time, into the hot oil and fry until golden brown, about 1 minute. Drain on paper towels and serve on a bed of fresh lettuce. Top with hot red pepper sauce if you like. YIeld: 10 servings