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   Ingredients :
2 lb 4 oz (1 k) shrimp tails, peeled (except end of tail) and deveined
1 2/3 cups sifted flour
1 ½ teaspoons salt
3 eggs, slightly beaten
1 ½ cup beer
3 tablespoons melted butter


Make a deep slit along the back to ¨butterfly¨shrimps. Set aside. Mix flour and salt in a bowl and whisk in the eggs, the beer and the melted butter. Let mixture rest, at room temperature, for 1 hour.

Before frying, open tails, pressing slightly, to resemble a butterfly.
Dip shrimp tails in the flour and beer mixture and fry them in hot oil for 3 to 4 minutes, or until golden on both sides. Fry shrimps in batches. Remove from the skillet and drain in paper towel.
Arrange on a serving dish and serve with Tartar Sauce.
        8 servings
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