French-Fried Tempura "Shrimps"

Yield: 4 to 6 servings

Ingredients

• 2  pounds  unpeeled, large fresh shrimp
• 2  eggs
• 1  cup  milk
• 1  cup  all-purpose flour
• 1  teaspoon  salt
• 1  teaspoon  baking powder
• Peanut or vegetable oil
• John's Dunk Sauce

Preparation

Peel shrimp, leaving tails on; devein, if desired. Set aside.

Combine eggs and next 4 ingredients in a small bowl, stirring just until blended.

Pour oil to a depth of 3 inches into a large heavy skillet or Dutch oven; heat to 375°.

Hold each shrimp by tail, and dip into batter, coating thoroughly; fry shrimp, a few at a time, in hot oil 1 to 2 minutes or until golden brown. Drain on paper towels, and serve immediately with John's Dunk Sauce.