Ingredients

• Buffalo Sauce
• 1/4 cup Crystal or Frank's Louisiana hot sauce
• 1/4 cup butter
• 1/8 teaspoon paprika
• Dash of black pepper
• Dash of garlic powder
• Shrimp
• 12 uncooked large shrimp, peeled and deveined
• 1 egg, beaten
• 1/2 cup milk
• 1 cup all-purpose flour

Directions

1. For sauce:

2. Combine in a small saucepan over medium heat until butter is mixed

3. through. Cover, and keep warm over low heat.

4. For shrimp:

5. Combine egg and milk in a small bowl. Place flour in a large zip-type bag.

6. Coat six of the shrimp with egg mixture, then toss them in the bag of

7. flour and shake well to coat.

8. Leave these shrimp in the bag, and repeat

9. the process with the remaining six shrimp.

10. Make sure they are all well coated with flour.

11. Refrigerate about 5 minutes while the deep fryer heats up to 375 F.

12. Deep fry for 8 to 10 minutes, until shrimp tails are dark brown.

13. Remove, drain, and toss gently with Buffalo Sauce.

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