Buffalo Shrimp

• 14 cup crystal louisiana hot sauce
• 14 cup butter
• 18 teaspoon paprika
• 1 dash black pepper
• 1 dash garlic powder
• 12 uncooked large shrimp, peeled and de-veined
• 1 egg, beaten
• 12 cup milk
• 1 cup flour
• 4 cups canola oil, to deep fry shrimp

1. Sauce: Combine in a small saucepan over medium heat until butter is mixed through.
2. Cover, keep warm on low heat.
3. Shrimp: Combine egg and milk in a small bowl.
4. Have the flour ready in a large Ziploc bag.
5. Coat six of the shrimp with milk/egg mixture, then toss them in the bag of flour and shake well to coat.
6. Repeat the process with the next six shrimp.
7. Make sure they are all nicely coated with flour.
8. Deep fry at 375 8-10 minutes until the shrimp tails are dark brown.
9. Remove, drain, and toss gently with your prepared buffalo sauce.
10. This can be done by shaking gently in a large Tupperware container with a lid.

crystal, butter, paprika, black pepper, garlic powder, shrimp, egg, milk, flour, canola oil

Taken from www.food.com/recipe/buffalo-shrimp-32213 (may not work)