These shrimp can be served with cocktails, as a first course or as a lunch
dish. Choose the largest shrimp you can find and dip into beer batter.
Cut the shrimp down the back but keep the tail shell attached. Sprinkle
with lemon juice, dip into flour and then into beer batter. Allow the
excess batter to drain off, and deep-fry shrimp until golden brown and
crisp, about 5 minutes at 375 degrees. Drain and serve immediately,
garnished with parsley and lemon wedges. From the files of Al Rice, North
Pole Alaska. Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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