FRENCH FRIED BUTTERFLY SHRIMP

2 pounds shelled, deveined shrimp
1 cup sifted all-purpose enriched flour
1/2 teaspoon sugar
1/2 teaspoon salt
1 cup ice water
2 tablespoons Crisco Oil
1 egg
Crisco Oil for deep frying
Hot sauce

With a sharp knife, slit shrimp deeply down back without cutting all the way through.

Wash shrimp and dry between paper towels.

In a bowl, combine flour, sugar and salt. Add ice water, 2 tablespoons Crisco Oil and the egg; beat until smooth. Dip shrimp, a few at a time, into the mixture.

Deep fry in Crisco Oil heated to 375 degrees F. Cook for 3-5 minutes, until golden brown. Drain on paper towels.

Serve hot with your favorite hot sauce.

Servings: 6
Source: Crisco