HALF SHELL BAR'S BUFFALO SHRIMP
Adapted from source: Miami Spice: The New Florida Cuisine by Steven Raichlen
Servings: 4-6

1 1/2 lbs large shrimp
1 cup buttermilk
1 cup cracker crumbs (Keebler Export crackers or Galletas work best)
1/3 cup all-purpose flour
garlic salt
fresh ground pepper
1/3 cup hot pepper sauce (I use Lousiana)
4 tablespoons unsalted butter, melted
vegetable oil (for frying)
bleu cheese salad dressing

Peel and devien shrimp, leaving tails intact. Place the shrimp in a mixing bowl and toss with buttermilk.

Combine the cracker crumbs, flour, garlic salt, and pepper in a food processor and grind to a fine powder.

Combine hot sauce and melted butter in a mixing bowl and whisk to mix.

Heat oil in fryer or heavy skillet to 350 degrees.

Drain shrimp and toss with breading. Fry shrimp until golden. Drain fried shrimp on paper towels and then put in a bowl.

Toss with the hot sauce mixture. Serve with bleu cheese dressing.