Hotel Ponce De Leon Brochette Of Shrimp And Oysters

• 3 dozen fresh mushrooms
• 2 tablespoons butter
• 12 slices bacon
• 3 dozen large shrimp, peeled and deveined
• 3 dozen shucked oysters, drained
• 1 1/2 cups all-purpose flour
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 2 eggs, beaten
• 1 teaspoon vegetable oil
• 1 cup milk
• 4 egg whites
• Vegetable oil
• Orange marmalade

1. Wash mushrooms; pat dry. Saute mushrooms in butter in a large skillet 5 minutes; remove from heat, and let cool.
2. Cut bacon slices in half; cook until transparent but not crisp. Drain and set aside.
3. Alternate shrimp, oysters, mushrooms, and bacon on wooden skewers. Set aside.
4. Combine flour, sugar, salt, beaten egg, 1 teaspoon oil, and milk in a large mixing bowl; mix well. Beat egg whites (at room temperature) in a small bowl until foamy. Fold into batter. Dip brochettes into batter.
5. Fry in deep hot oil (375u0b0) until golden brown. Drain well on paper towels. Serve with orange marmalade.

mushrooms, butter, bacon, shrimp, oysters, flour, sugar, salt, eggs, vegetable oil, milk, egg whites, vegetable oil, orange marmalade

Taken from www.myrecipes.com/recipe/hotel-ponce-de-leon-brochette-of-shrimp-oysters (may not work)