Southern Living MAY 1997
Peel shrimp, leaving tails on; devein, if desired. Set aside.
Combine eggs and next 4 ingredients in a small bowl, stirring just until blended.
Pour oil to a depth of 3 inches into a large heavy skillet or Dutch oven; heat to 375°.
Hold each shrimp by tail, and dip into batter, coating thoroughly; fry shrimp, a few at a time, in hot oil 1 to 2 minutes or until golden brown. Drain on paper towels, and serve immediately with John's Dunk Sauce.
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