Coconut Fried Shrimp with Orange-Lime Dip

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

Stir together the baking mix, beer, and sugar until smooth.

Coat the shrimp in the flour; dip in the beer mixture, allowing excess to drain. Roll the coated shrimp in the coconut, pressing to adhere.

Pour the oil to a depth of 3 inches in a large saucepan; heat to 350˚F. Cook the shrimp, a few at a time, 1 to 2 minutes or until golden; drain on paper towels, and serve immediately with Orange-Lime Dip. Note: we tested with Blue Moon Wheat Ale and Bisquick all-purpose baking mix.

ORANGE-LIME DIP: Combine all ingredients in a small saucepan; cook over medium, stirring constantly, until marmalade melts. Remove from heat; cool. Store, covered, in refrigerator up to 1 week. Makes 1 ¼ cups.