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Print this Recipe    Butterfly Shrimp

Butterfly Shrimp

1 lb. extra large shrimp
4 slices bacon
1 large onion
1 garlic clove
2 eggs
4 Tbsp. flour
2 cups vegetable oil
For sauce:
1/4 cup catsup
2 Tbsp. Worcestershire sauce
3 Tbsp. sugar
Dash pepper
1/2 cup water
2 Tbsp. cornstarch
2 Tbsp. water
1 Tbsp. oil
1/2 tsp. salt

Shell, devein and butterfly shrimp. Cut bacon into 1-1/2 inch
pieces. Slice onion and saute in oil. Crush garlic. Place slice
of bacon over each shrimp. Lay on platter. Beat eggs. Add flour
to eggs and beat with wire whisk until batter thickens. Holding
shrimp and bacon together dip in batter and place into hot oil for
2-3 minutes. Remove and drain on paper towels. Set aside.

In small bowl mix catsup, Worcestershire sauce, sugar, pepper and
water. In a cup blend cornstarch and water. Heat oil and add
crushed garlic and salt until golden brown. Add to this the catsup
mixture and bring ingredients to a boil. Stir in cornstarch until
mixture thickens. Serve shrimp over onions and spoon sauce over
shrimp.

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