How to make it

  • Shell and devein shrimp leaving tails intact.
  • Whisk flour, beer, salt, cayenne and olive oil together until a smooth batter forms.
  • Batter is best when covered and set aside for 4 hours.
  • Heat oil for frying in a skillet or large saute pan then hold shrimp by tails and dip into batter.
  • Fry until shrimp turn golden brown then drain on paper towels before serving.
  • Accompany with salsa.
  • To make salsa combine diced tomatoes, jalapenos, vinegar and spices in a food processor.
  • Run food processor a few moments until tomatoes have been nearly pureed yet still chunky.
  • Pour mixture into a bowl and add the sliced onion then stir well and cover then chill.

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