1 c. sifted all-purpose flour
1/2 tsp. sugar
1/2 tsp. salt
1 slightly beaten egg
1 c. ice water
2 tbsp. salad oil
2 lbs. fresh or frozen shrimp, cleaned and deveined, washed and well dried

Combine all ingredients, except shrimp. Beat smooth. Add 2 or 3 ice cubes to keep cold. Dip shrimp in batter; fry in deep hot fat (375 degrees) until golden.

This batter is good on asparagus, parsley, spinach, mushrooms, green beans, cauliflower, or squash (according to the cookbook we've only tried it on squash). Vegetables should be cut into bite size pieces, washed, and dried thoroughly. Dip vegetables in batter; cook in deep hot fat (360-365 degrees) until tender and browned. Drain thoroughly. Skim off any batter on surface of fat.

COCKTAIL SAUCE:

3/4 c. chili sauce
2-4 tbsp. lemon juice
1-2 tbsp. prepared horseradish
2 tsp. Worcestershire sauce
1/2 tsp. grated onion
Dash of bottled hot pepper sauce

Combine all ingredients; mix well. Add salt to taste. Chill; serve with shrimp cocktails or fried shrimp. This stuff is delicious.