Betty in ME, you could use your pina colada mixer in the dip for coconut shrimp or coconut chicken in place of the coconut milk! In fact the recipe I use calls for the pina colada mix! So good! You could also use chicken breast tenders in place of shrimp for a change.  T & T

Red Lobster's Coconut Shrimp (Copycat)

2 cups plain bread crumbs
1 1/2 cup corn starch - divided
2 cups sweetened coconut flakes
1 1/2 cup pina colada drink mix - divided
2 Tbl. powdered sugar
1/3 cup Captain Morgan? Spiced Rum* see note below for equivalent
1 Lb. large uncooked shrimp - peeled, deveined, butterflied
vegetable oil - for deep frying
1/3 cup sour cream
1/3 cup canned crushed pineapple - drained

Combine bread crumbs, 1/2 cup cornstarch, and coconut flakes in a bowl and set aside. Combine 1 cup pina colada drink mix, powdered sugar, and rum in another bowl and set aside. Place 1 cup corn starch in a separate bowl. Coat shrimp in cornstarch, then dip in pina colada mixture, then in coconut mixture, back into pina colada mixture, and back into coconut mixture. Carefully drop each coated shrimp into 375 degree oil. Fry until golden brown, remove from fryer, and drain. Combine 1/2 cup pina colada drink mix, sour cream, and pineapple. Dip fried shrimp in sauce. http://www.recipe-greeting-cards.com/copycat-recipes.htm
posted under Copy Cat on Nancy?s message board. Chris in NM

* Rum
Amount: any amount
Substitute: 1 part rum extract plus 3 parts water. For example: for 1/4 cup rum, substitute 1 tablespoon rum extract plus 3 tablespoons water.

http://www.nancyskitchen.com