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 oil
Oil for deep frying
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 oil and the egg; beat until smooth. Dip shrimp, a few at a time, into the mixture.
Deep fry in oil heated to 375ÂºF. Cook for 3-5 minutes, until golden brown. Drain on paper towels.
Serve hot with your favorite hot sauce.