tsp cayenne pepper
tsp kosher salt
tsp black pepper
bottle cold beer, 12 oz. such as a lager
lb. large shrimp peeled & deveined, tails on
salt to taste
Heat 1 inch oil in saute pan over medium high to 360 Combine flour, cornmeal, cayenne, 1/2 tsp salt and 1/2 tsp, whisk in beer. Pat shrimp dry with paper towel. Dip shrimp into batter to coat. Fry shrimp, in four batches to avoid overcrowding, until golden about 3 minutes per back. Transfer shrimp to paper towel lined plate and season with salt.