1 lb. shrimp, shelled & cleaned
1 tbsp. lemon juice
1 tsp. Worcestershire sauce

BATTER - Make ahead:

1/2 c. flour
Pinch of salt
1 tbsp. oil or butter
1 egg, beaten (use just the yolk)
1/2 c. beer
1 egg white, stiffly beaten

Mix flour and salt. Add butter and egg, stir in well. Add beer gradually, mix only until smooth. Let batter stand in a warm place for about 1 hour. Then fold in stiffly beaten egg white. Dip shrimp in batter a few at a time. Fry in deep fat until golden brown. Drain on paper towels. Serve with tartar sauce and lemon slices.