1 cup sifted flour 24 large shrimp, shelled, de-veined, with tails left on
4 eggs 1/4 cup water
1/2 tsp salt 1 1/4 qts oil
About 15 minutes before serving: In electric skillet, or large skillet on portable range, heat 1 1/2 inches salad oil to 350 degrees. Dip each shrimp into the batter, then fry golden brown. Remove and drain on paper towel. Serve as appetizer.