1 lb shrimp, uncooked, peeled, deveined, tails removed
1 cup Bisquick mix
3/4 cup milk
1 cup oil
2 1/2 cups flaked coconut
1/2 cup apricot preserves
1/2 cup chili sauce
Pat shrimp dry with paper towels. In bowl, mix Bisquick, egg and milk. Add shrimp and gently stir to coat.
In skillet, heat oil over medium heat. In shallow dish, place the coconut, add the shrimp to coat. Cook the shrimp in batches, cooking 3-4 minutes, turning once until crispy and shrimp is pink. Drain on paper towels.
In small bowl, mix chili sauce and apricot preserves. Serve with shrimp.