Butterfly Shrimp - cooking recipe

Ingredients

2 1/2 pounds peeled, deveined, raw jumbo shrimp
Dash pepper
1 Tbsp. garlic salt
9 Tbsp. cornstarch
3 1/4 Tbsp. dry sherry
3 1/4 Tbsp. soy sauce
4 slightly beaten eggs
3/4 c. baking powder
oil for deep frying
lemon wedges

Preparation

Cut shrimp lengthwise and spread.
Sprinkle with pepper and garlic salt.
Combine sherry and soy sauce in a small bowl.
Add shrimp; stir to coat.
Combine eggs, cornstarch and baking powder; stir until smooth.
Dip shrimp in egg batter.
Deep fry for 3 to 4 minutes on each side until brown.