| |
- 2 lb.
Jumbo Shrimp (16 shrimp per lb.) |
| - 1 cup
flour mixed with 1/2 teas. salt and 1/2 teas. pepper
|
| - 2 eggs
beaten for 10 seconds |
| - 2 cups
virgin olive oil |
| - 1 lemon
cut into 8 wedges |
| - Rinse
shrimp under cold water, dry and dredge in flour.
Dip in egg. Fry in hot oil 'til golden brown (about
8 minutes). Serve with lemon wedges. Feeds four.
|
| "And
Glory Hallelujah, They're The Greatest Shrimp in
Town!" |