Crisco's 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. Fry in deep Crisco Oil heated to 375 degrees. Cook for 3 to 5 minutes, until golden brown. Drain on paper towels. Serve hot with your favorite hot sauce.
Makes 6 servings.

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