Coconut Fried Shrimp

Yield: about 3 dozen

Ingredients

• 1  pound  unpeeled, medium-size fresh shrimp
• 3/4  cup  biscuit mix
• 1  tablespoon  sugar
• 3/4  cup  beer
• 3/4  cup  all-purpose flour
• 2 1/2  cups  flaked coconut
• Vegetable oil
• Orange-Lime Dip

Preparation

Peel shrimp, leaving the tails intact; devein, if desired, and set shrimp aside.

Combine biscuit mix, sugar, and beer, stirring until smooth; set mixture aside.

Coat shrimp with flour; dip into beer mixture, allowing excess to drain. Gently roll coated shrimp in flaked coconut.

Pour vegetable oil to a depth of 3 inches in a large saucepan; heat to 350°. Cook shrimp, a few at a time, 1 to 2 minutes or until golden; drain on paper towels, and serve immediately with Orange-Lime Dip.