Panko Shrimp

From My Carolina Kitchen by Sam Hoffer

2 large eggs

¼ cup cornstarch

¼ cup yellow cornmeal (could substitute all purpose flour)

2 lbs. raw large shrimp, peeled and deveined

Canola oil for frying

Kosher salt

Salsa if desired or red cocktail sauce

In a shallow dish, beat the eggs lightly. Put the cornstarch and cornmeal in separate dishes or on separate sheets of waxed paper. Dip each shrimp in cornstarch, then egg, and then cornmeal.

In a large deep skillet, heat ¼ inch of oil over moderately high heat until it is very hot, but not smoking. Add some of the shrimp to the skillet, leaving plenty of room between them and fry them for 1 to 2 minutes on each side until they are crisp and cooked through. Transfer them to brown paper to drain and sprinkle them with salt. Fry the remaining shrimp.

Serve immediately with salsa or cocktail sauce.