Pecan-Beer Shrimp With Sauces

• 1 1/2 lb. large to jumbo shrimp, shelled (tails intact)
• vegetable oil
• 50 vanilla wafers, crushed (about 2 c.)
• 3/4 c. pecans, finely chopped
• 2 eggs
• 1 1/4 c. Gold Medal Better for Biscuits self-rising flour
• 1 c. beer or nonalcoholic beer
• Orange Mustard Sauce (following)
• Pepper Ginger Sauce (following)

1. Devein and butterfly shrimp by splitting almost, but not quite through, with a paring knife.
2. Set aside.
3. Heat 3-inches oil in heavy skillet to 350u0b0.
4. Mix vanilla wafer crumbs and pecans. Set aside.
5. Beat eggs in a medium bowl; stir in flour and beer.
6. Mix well.
7. Dip shrimp into beer batter and roll in crumb mixture.
8. Fry in hot oil for 2 to 3 minutes or until golden brown.
9. Drain on paper towels.
10. Serve hot with sauces.
11. Yield: 6 to 8 servings.

jumbo shrimp, vegetable oil, vanilla wafers, pecans, eggs, gold medal better, nonalcoholic, orange mustard sauce, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1040281 (may not work)