INGREDIENTS

INSTRUCTIONS

Carefully remove the shells from the shrimp, leaving the tail sections
intact. Devein and wash under cold running water; pat dry with paper
towels.  In a dish or bowl, marinate briefly in a mixture of the
vodka, salt, and pepper while you make the batter.  In a mixing, put
the flour and baking powder; gradually add the cold  water, whisking
until smooth.  In a wok, heat the 2 cup of oil until it reaches 350
degrees F. Add 1  tablespoon of the hot oil to the batter and stir to
combine. Take a  shrimp by the tail and dip it into the batter (do not
dip the tail),  then slide it into the hot oil. Deep-fry all the
shrimp, a few at a  time, until golden brown. This should take about 2
minutes for each  batch. Drain on paper towels, and serve tails up, in
a serving dish,  with the salt/pepper mixture for dipping. Makes 8 to
10 appetizer  servings.  FOR DIPPING:  In a bowl, combine coarse salt
and the peppercorns. In  a dry frying pan over high heat, brown the
salt/pepper mixture. When  browned remove and run the mixture through a
grinder.

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Nutrition (calculated from recipe ingredients)
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Calories: 1168
Calories From Fat: 977
Total Fat: 110.5g
Cholesterol: 142.9mg
Sodium: 12223.1mg
Potassium: 168mg
Carbohydrates: 25.7g
Fiber: <1g
Sugar: <1g
Protein: 18.7g