-----------------------------------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.