Yield: 8 Servings
|2 larges||Dozen shrimp; unpeeled|
|Oil for frying|
|Sweet and sour sauce|
Peel shrimp except tail; split down back and spread to form butterfly. Cut bacon slices into three sections. Place one piece bacon on cut side of shrimp. Whip egg and ½ cup water together. Dip shrimp with bacon in flour, then egg mixture. Repeat. Deep fry until light brown. Drain well and keep warm in oven. Put four shrimp on bed of lettuce on salad plate. Heat sweet and sour sauce and use as a hot dressing for shrimp.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .