Whole-Wheat-Battered Shrimp

• 3 tablespoons olive oil, divided
• 1 1/2 pounds large shrimp, peeled, tails on (about 20)
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt, divided
• 2 cups whole-wheat flour, divided
• 2 cups seltzer
• Lemon wedges for serving

1. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Season shrimp with pepper and 1/4 teaspoon salt. Put 1/2 cup flour on a plate. Combine remaining 1 1/2 cups flour and seltzer in a bowl; mixture should be lumpy and thin.
2. When the oil is hot, dredge the shrimp lightly in flour, tapping to remove excess; dip the shrimp in seltzer batter. Add shrimp to skillet without crowding (work in batches, using remaining 1 tablespoon oil); cook, turning shrimp once or twice, until lightly browned and cooked through (about 5 minutes total).
3. Remove from skillet with a slotted spoon, and drain on paper towels; sprinkle with remaining 1/4 teaspoon salt. Serve with lemon wedges and snow pea salad.

olive oil, shrimp, black pepper, salt, wholewheat flour, seltzer, lemon wedges

Taken from www.myrecipes.com/recipe/whole-wheat-battered-shrimp (may not work)