Camaron Rebosado con Hamon (Fried Shrimps with Ham)

450 gm (1 lb) large shrimps    
1 lemon    
salt and freshly ground pepper
2 eggs    
1/2 cup cornstarch    
450 gm (1 lb) ham, thinly sliced in 1/4-inch squares
1 cup vegetable oil        


Shell shrimps, leaving tail. Devein and cut the backs lengthwise. 
Squeeze lemon juice on shrimps. 
Add salt and pepper and set aside. 

Beat the eggs and add the cornstarch to make a thick batter. 
Place pieces  of ham in each open shrimp, 
Dip in batter and deep fry in the oil. 
Serve with pickled relish.