1 1/2 lbs. raw, shell on shrimp (26 to 30 count)
2 beaten eggs
1 tsp. salt
1/4 c. flour
1/2 c. crushed saltine crackers

Butterfly shrimp and wash under cold running water. Combine eggs and salt. Dip each shrimp in egg mixture, then roll in flour-crumb mixture. Repeat procedure. Fry in hot oil for 2 to 3 minutes or until golden brown. Drain on absorbent paper. Makes 4 to 6 servings.