From the kitchen of: Jennie Rainwater, Baton Rouge, Louisiana
Peel shrimp, leaving tails, devein and set aside.
Stir together 1 cup biscuit mix and beer until smooth. Combine remaining biscuit mix (1 cup), salt and pepper.
Coat shrimp with dry mix, dip in beer batter and allow excess to drip off. Gently roll in coconut.
Pour vegetable oil to 3 inches deep and heat to 350° F. Fry a few at a time until golden (3 to 4 minutes). Drain. Serve with Mustard Sauce.
Sauce: Stir together sauce ingredients and serve.