(by Shirley McNevich)
1 cup Bisquick (plus extra for drenching)
1/2 tsp. garlic powder
1/2 cup beer
1 beaten egg
1 lb. uncooked large shrimp (peeled and de-veined; if frozen, thawed, drained and rinsed, then dried on paper towels)
cocktail sauce (for dipping)
Fill a cast iron skillet 1/3 full with canola oil--bring oil to 375 degrees over medium heat. In a bowl add 1 cup Bisquick, garlic powder, beer and beaten egg--stir with a whisk until smooth. In a small bowl add a little Bisquick for drenching. Drench each piece of shrimp in the Bisquick, then coat the same shrimp in the batter and place it in the hot oil. Repeat with all shrimp but don't let them touch each other in the skillet. Fry until bottoms are golden brown, then flip and fry until other side is also golden brown. Place fried shrimp on paper towels to soak up extra grease. Serve with cocktail sauce.