Hi Angie,
I posted a recipe for a veggie batter yesterday, and it works well for shrimp too...I just add some cornstarch (makes it "airier"), and some cayenne for a little "sting", it is a wonderful batter, but make sure your grease is hot enough (should be about 350-375) and only deep fry a few at a time (about 3-4)
My husband went "nuts" over this, as did all the kids, grandkids, etc...Unfortunately, once you fry fish in the oil, you can't re-use the oil!!
Anyway, if you like to take that "wild bite" off your shrimp, marinate first in some white wine (or cooking wine or sherry), a little lemon juice, and some salt.
The other way I fix shrimp is "stir fried", and I definitely marinate first...
If you want "specific recipes" I'll post one of my favorite stir fry recipes..