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 pimento,
– 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.