15-minute Beer Battered Shrimp

In your biggest skillet, heat oil to 325°F.

Place 1/4 cup baking mix in one Ziploc bag and add shrimp, giving them a shake to give them a crumb coat for the batter to stick to.

Put an egg in a bowl and whip. Add beer, milk, salt (the measurement on this is really important to the final taste) and remaining baking mix. Mix and make sure to mix out as many of the lumps as you can. The final mixture needs to be a little thicker than whipping cream, kind of like a thin pancake batter, so add additional beer, a little at a time until you get the right consistency.

You can dunk each shrimp in the batter, or just toss them all in the bag to coat them and then drop in the oil one at a time.

Fry shrimp for 3 minutes each side (or until they turn pink, the final time depends on the size of the shrimp.) Drain on a paper towel and enjoy!

Note: These reheat really well in the toaster oven. Just pop them in at 425°F for 7 minutes!