Thorax meat with legs from jumbo shrimp
	1 egg white
	1½ tsp water
	Flour or corn flour
	Salt to taste
	Pinch of cayenne
	Oil for frying
	Beat the egg white with the water until frothy. Mix in the 
	shrimp and stir to coat well. Drain off the excess egg white.
	Mix the flour, salt and cayenne in a brown bag. Shake the 
	shrimp, a few at a time, in the bag Fry in hot oil (375 degrees) 
	until brown and crisp. Eat and enjoy. Can slso be used as a garnish 
	on shrimp bisques, prividing a crisp counterpoint to the creamy soup.

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