Ingredients:
3 lb fresh shrimp, largest size available
1/2 cup oil
1 egg, beaten
1 cup all-purpose flour
1/2 cup milk
1/4 tsp cayenne
1/4 tsp lemon pepper
1/4 tsp salt


     Peel the shrimp and de-vein, slicing the bodies 70% the way through with a sharp paring knife. Store on ice until ready to dip and fry.
     This recipe requires a deep frier. The larger the unit, the more that can be done at one time. Preheat oil to 350°.
     Combine 1/2 cup oil and egg; beat well. Add remaining ingredients except oil for frying and stir until well blended. Dip shrimp into batter to coat. Drop shrimp into hot oil and fry for 30-60 seconds or until golden brown. Remove and drain on a paper towel padding in a covered dish to retain heat. Repeat until done. Be sure the oil has returned to to 350° before the next batch. Repeat until done.

     This recipe is a little labor intensive, but the hardest part of this recipe is preventing snitching.