Camaron Rebosado (Overflowed Shrimp)

• 1 pound Medium/Large Shrimp, Deveined, Peeled But Leave The Tail On
• 3 Tablespoons Lemon Juice
• 8 Tablespoons Flour
• 1 Tablespoon Cornstarch
• 1 teaspoon Salt
• 2 Eggs
• 1 Tablespoon Fresh Milk
• Cooking Oil, As Needed For Deep Frying Shrimp

1. Combine the shrimp and lemon juice in a small bowl and let it marinate for about 1/2 hour.
2. In a separate bowl, combine flour, cornstarch and salt; mix well.
3. Add the eggs and milk.
4. Stir until all the ingredients are well distributed.
5. Heat a deep fryer or pan with cooking oil to medium-high heat.
6. Hold the shrimp by the tail and dip each in the batter.
7. Gently put them in the fryer or pan (dont crowd the pan, do this in batches if needed) and cook until golden brown, rotating for even frying.
8. Remove shrimp from the pan and put on a plate with paper towels to absorb excess oil.
9. You can serve this with sweet and sour sauce or sweet chili sauce.

shrimp, lemon juice, flour, cornstarch, salt, eggs, fresh milk, cooking oil

Taken from tastykitchen.com/recipes/main-courses/camaron-rebosado-overflowed-shrimp/ (may not work)