1 well-beaten egg
1 c. milk
1 tbsp. oil
Pinch of garlic salt
Enough flour to make thin batter (fine flour works best)

Mix all ingredients well. Should be about as thick as a thinnish pancake batter.

Drain cleaned shrimp on paper towels, shake in flour, then dip in batter and fry in hot oil until golden brown.

HOT MUSTARD:

1/4 c. dry mustard
2 tbsp. water
1/2 c. mayonnaise

Blend mustard and water until smooth. Add mayonnaise.

COCKTAIL SAUCE:

1/2 c. catsup
1 tbsp. horseradish

Mix well.