3 1/4 quart water; ice
20 pound frozen shrimp, peeled
17 eggs
4 quarts all purpose flour
17 teaspoons baking powder
4 1/2 tablespoons salt

Oil temperature: 350°F. Deep fat, at least 4 inches.

Wash shrimp; drain well and pat dry. Prepare tempura batter by combining whisked eggs, water, baking powder, salt and flour. Adjust consistency by adding more water if tempura batter is too thick or adding more flour if tempura batter is too thin. Batter should be the consistency of heavy cream. Batter may thicken upon standing; adjust as needed. Batter may be seasoned lightly using garlic and/or onion powder.

Dip shrimp into batter; drop into deep fat. Fry 2 1/2 minutes or until golden brown. Drain well in basket or on absorbent paper. Sprinkle fried shrimp lightly with flaked dehydrated parsley and/or paprika for added color appeal, if desired.

Note: other types of shrimp may be used.

Serving Size: 4 to 8 shrimp per person

Serves approximately 100, depending on amounts given per serving.