Coconut Shrimp with Piña Colada Sauce

For the Shrimp

1 pound large peeled Shrimp
2/3 cup crushed Ritz or plain breadcrumbs
1 cup shredded coconut
1/4 teaspoon garlic powder
1/4 teaspoon salt
1 egg
1/2 stick melted butter 

Preheat oven to 350.  I use Parchment paper on a baking sheet, but you may find it easier to just spray it with PAM. Combine crushed crackers, coconut, garlic and salt in a container for dipping. In a separate dipping bowl, scramble the egg. if its small eggs, you may need two.Dip each shrimp in the egg, then into the crumb mixture.  Place on the prepared baking sheet.  When all shrimp are coated, pour a bit of melted butter over each. 

 Bake for 20-25 minutes or until shrimp are pink and the coating is golden brown.

For the Dipping Sauce

1/2 cup sour cream

2 tablespoons pineapple juice

1/4 cup piña colada mix

3-4 tablespoons sugar

Combine all ingredients, chill and serve.

Dip Mixes

Some quick dips to have with veggies or chips. Mix with soft cream cheese for a spread.

Ranch dip
 2 tsp instant minced onion
 1/2 tsp salt
 1/8 tsp garlic powder
 1 tsp parsley flakes
 add to 1 cup mayo and 1 cup sour cream

Bacon dip
 2 Tbsp bacon bits
 2 TBSP minced onion
 1 tsp instant beef bouillon
 1/8 tsp garlic
 add to 1 cup sour cream

 Onion and Cheese dip
 1 TBSP minced onion
 1 TBSP grated parmesan cheese
 1½ tsp instant beef  bouillon
 1/4 tsp garlic
 add to 1 cup sour cream

CHEESE-SOUR CREAM FONDUE

6 slices bacon 

1/4 cup minced onion 

2 teaspoons all-purpose flour

1 pound sharp process American cheese, shredded (4 cups)

2 cups dairy sour cream

1 teaspoon Worcestershire sauce

In saucepan fry bacon till crisp; drain, reserving 1 tablespoon drippings. Crumble bacon; set aside. Cook onions in reserved drippings till tender but not brown. Stir in flour. Add remaining ingredients. Cook over low heat, stirring constantly, till cheese is melted.

Pour into fondue pot. Top with bacon. Place over fondue burner. Spear dipper with fondue fork; dip into fondue. Makes 6 to 8 servings.

Suggested dippers: Hard rolls, rye bread, mushrooms.