Buffalo Fried Shrimp

• 2/3 cup mayonnaise
• 1/4 cup plus 3 tablespoons Buffalo hot sauce
• 2 teaspoons whole-grain mustard
• 1 heaping tablespoon chopped dill pickle
• 1 heaping tablespoon minced shallot
• 1 heaping tablespoon finely chopped fresh parsley
• Peanut or vegetable oil, for deep-frying
• 1 cup all-purpose flour
• 1 cup lager beer
• 1 1/2 pounds large shrimp, peeled and deveined (tails intact)
• 2 stalks celery, thinly sliced diagonally

1. Mix the mayonnaise, 1/4 cup hot sauce, the mustard, pickle, shallot and parsley in a small bowl; cover and refrigerate.
2. Preheat the oven to 250 degrees F. Heat 2 inches of peanut oil in a large wide pot over medium-high heat until a deep-fry thermometer registers 365 degrees F.
3. Meanwhile, whisk the flour, beer and the remaining 3 tablespoons hot sauce in a large bowl; add the shrimp and toss to coat.
4. Working in batches, remove the shrimp from the batter with a slotted spoon and fry until cooked through and golden brown, 2 to 3 minutes.
5. (Return the oil to 365 degrees F between batches.)
6. Transfer to a paper towel-lined baking sheet to drain; keep warm in the oven.
7. Add the celery to the remaining batter and toss to coat; remove with a slotted spoon and fry until golden brown, about 2 minutes.
8. Serve the fried shrimp and celery with the prepared sauce.
9. Photograph by Kana Okada

mayonnaise, buffalo hot sauce, wholegrain mustard, dill pickle, shallot, parsley, peanut, flour, lager beer, shrimp, stalks celery

Taken from www.foodnetwork.com/recipes/food-network-kitchens/buffalo-fried-shrimp.html (may not work)