Italian Shrimp Galliano

• Shrimp
• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup Galliano, herbal liquor
• 1 cup warm water
• 2 egg whites, beaten stiff
• 2 lbs fresh shrimp, shelled and deveined and towel dried
• vegetable oil, for deep-frying
• Galliano sauce
• 1 pint yogurt
• 2 tablespoons scallions, green and white part sliced thin
• 1 celery, sliced thin
• 2 teaspoons dry mustard
• 1/2 teaspoon salt
• 1/4 cup Galliano

1. Sauce:.
2. Combine all sauce ingredients together. Chill 4 hours.
3. Shrimp:
4. Preheat oven to 250 degrees to hold fried shrimp.
5. Heat 3 to 4 inches of vegetable oil into a large saucepan.
6. Blend together first 4 ingredients. Add next 2 ingredients.
7. Just before frying shrimp, fold egg whites into batter.
8. Coat shrimp with batter.
9. When oil reaches 350 degrees on deep-fat thermometer, add shrimp, be sure not to overcrowd. When shrimp are golden brown, remove from oil.
10. Drain on paper towel then transfer to warm oven. Continue with remaining shrimp.
11. Serve with sauce.

shrimp, flour, baking powder, baking soda, salt, galliano, water, egg whites, fresh shrimp, vegetable oil, galliano sauce, yogurt, scallions, celery, mustard, salt, galliano

Taken from www.food.com/recipe/italian-shrimp-galliano-333811 (may not work)