40 lg. shrimp
3 c. cake flour
4 eggs, beaten
1 1/2 tbsp. salt
6 tbsp. melted butter
2 1/4 c. flat beer
Oil for deep-frying

The day before: Measure out the beer and let it stand for an hour until it goes flat. Mix the flour, eggs, salt and butter together. Add the beer and mix again. Cover batter and refrigerate overnight.

The day of the dinner: Shell and devein the shrimp. Rinse and pat dry with paper towels. Heat oil to 350 degrees. Batter each shrimp and deep-fry a few at a time. Drain shrimp and place on baking sheet lined with paper towels in a very low oven (about 200 degrees) while the rest of the shrimp is cooking.