B U T T E R F L I E D   S H R I M P BUTTERFLIED SHRIMP O R E G O N   S H R I M P   C U R R Y OREGON SHRIMP CURRY S H R I M P   C R E O L E SHRIMP CREOLE S H R I M P   D E   J O N G H E SHRIMP DE JONGHE S H R I M P   F O N D U E SHRIMP FONDUE S H R I M P   N O O D L Y SHRIMP Noodly S H R I M P   P O R T U G U E S E SHRIMP PORTUGUESE S H R I M P   R I N G Shrimp Ring S H R I M P   T E M P U R A SHRIMP TEMPURA Print           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. Makes: 6 to 8 servings Look at user Reviews? S H R I M P   T O M A T O   R A R E B I T SHRIMP TOMATO RAREBIT S H R I M P   W I T H   G A R L I C   S A U C E SHRIMP WITH GARLIC SAUCE S I M P L E   S H R I M P   R A R E B I T SIMPLE SHRIMP RAREBIT