Pecan-Beer Shrimp With Sauces - cooking recipe

Ingredients

1 1/2 lb. large to jumbo shrimp, shelled (tails intact)
vegetable oil
50 vanilla wafers, crushed (about 2 c.)
3/4 c. pecans, finely chopped
2 eggs
1 1/4 c. Gold Medal Better for Biscuits self-rising flour
1 c. beer or nonalcoholic beer
Orange Mustard Sauce (following)
Pepper Ginger Sauce (following)

Preparation

Devein and butterfly shrimp by splitting almost, but not quite through, with a paring knife.
Set aside.
Heat 3-inches oil in heavy skillet to 350\u00b0.
Mix vanilla wafer crumbs and pecans. Set aside.
Beat eggs in a medium bowl; stir in flour and beer.
Mix well.
Dip shrimp into beer batter and roll in crumb mixture.
Fry in hot oil for 2 to 3 minutes or until golden brown.
Drain on paper towels.
Serve hot with sauces.
Yield: 6 to 8 servings.