Butterfly Shrimp

• 1 pound shrimp
• 1/4 cup corn meal
• 1/4 cup flour
• 1/2 cup panko
• 1/2 tablespoon cayenne pepper
• 1 teaspoon cumin
• 1 egg
• 1 teaspoon black pepper
• 2 teaspoons hot sauce
• vegetable oil
• 1 tablespoon butter

1. De-vein shrimp and cut down the spine
2. in zip-lock bag mix corn meal, flour, panko, cayenne, cumin, and black pepper
3. shake bag to mix and set on dish
4. in a bowl add egg and hot sauce and whisk
5. Add as much oil to saute pan to cover shrimp while frying, add butter to oil and heat on medium high
6. holding the shrimp by the tail, place shrimp into egg mixture and then into breading to cover except the tail, and then place carefully into the pan to fry
7. Do this to remaining shrimp and fry until golden brown, turning as needed. It is normal to see the butter "froth" over the shrimp as they cook, try not to move the shrimp too much when they first go in
8. Remove shrimp allowing excess oil to drip back into pan and place on paper towel lined plate to cool. Enjoy

shrimp, corn meal, flour, panko, cayenne pepper, cumin, egg, black pepper, hot sauce, vegetable oil, butter

Taken from www.yummly.com/recipe/Butterfly-Shrimp-1701355 (may not work)