Shrimp in Apricot Sauce

1 1/2 cup all-purpose flour
1 tbsp Hungarian paprika
1 tsp ground white pepper
1/2 tsp garlic powder
1/2 tsp dried Italian seasoning
1 can beer (12-ounce)
2 lb unpeeled medium-size fresh shrimp
Vegetable oil

Apricot Sauce:
1 cup apricot preserves
4-oz jar diced pimento, drained
2 1/2 tbsp 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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