Ingredients
12-15 hors d’oeuvre servings
2 lb shrimp, butterflied, tails left on
1 c flour
2 t salt
1 t baking powder
½ t ground red pepper
¾ c beer
½ c milk
2 large eggs
3 c vegetable oil
Directions
Mix dry ingredients in a large bowl. Whisk in beer, milk and eggs. Add shrimp and let stand for 30 minutes. Heat oil in a deep fryer or deep, heavy pot to 365°F. Drop shrimp in hot oil one at a time and cook in small batches, turning twice, about 4 minutes until golden brown. Drain on paper towels. Serve warm.
