Pecan Crusted Shrimp

1 pound shrimp, peeled and deveined
2 cups water
1/2 cup light brown sugar
1 tablespoon baking powder
Cinnamon to taste
Flour (about 2 cups)
4 cups of ground Georgia Pecans
Cooking oil (heated to 350 degrees)

Heat oil in a fry-safe pot.

Combine water, brown sugar, baking powder and cinnamon; whisk until thick and smooth.

Dredge shrimp in flour, dip in batter and roll in ground pecan pieces.

Drop into oil for approximately 4 minutes. Drain on paper towels. Serve immediately.

Servings: 4
Courtesy of Chef Jeff Gurney, The Colonnade, Tampa, Florida
Source: Georgia Pecan Commission