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Coconut Shrimp

1lb uncooked peeled deveined medium shrimp (31 to 35), thawed if frozen, tail shells removed
1 cup Original Bisquick® mix
1 egg
3/4 cup milk
1 cup vegetable oil
2 1/2 cups flaked coconut
1/2 cup chili sauce
1/2 cup apricot preserves
1. Pat shrimp dry with paper towels. In medium bowl, mix Bisquick mix, egg and milk. Add shrimp; gently stir to coat well.
2. In 10-inch skillet, heat oil over medium heat to 375°F. In shallow dish, place half of the coconut (add remaining coconut after coating half of the shrimp). Cooking in batches, remove shrimp one at a time from batter and coat with coconut; place in oil in a single layer. Cook 3 to 4 minutes, turning once, until coating is crispy and golden brown and shrimp are pink (cut 1 shrimp open to check doneness). Drain on paper towels.
3. In small bowl, mix chili sauce and apricot preserves. Serve shrimp with sauce for dipping.
High Altitude (3500-6500 ft): Cook shrimp 4 to 5 minutes, turning every minute.






Stars & Stripes Cake
1 box Betty Crocker® SuperMoist® yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker® Rich & Creamy or Whipped vanilla frosting
1/3 cup fresh blueberries
1 pint fresh strawberries



1. Heat oven to 350°F (325°F for dark or nonstick pan). Make and cool cake as directed on box for 13x9-inch pan.
2. Frost with frosting. Arrange berries on frosted cake to make flag design. Serve immediately.
High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box.