2 eggs
1 c. milk
1 lb. large shrimp, uncooked
1 c. flour
1/2 tbsp. garlic salt
36 saltines, smashed with the fingers (should be coarse)

Beat the eggs and add the milk. Clean the shrimp and split down the back to "butterfly". Dip in the seasoned flour, then the egg and milk, then in the smashed saltines. Fry in deep fat until golden brown. Serve with a good cocktail sauce or remoulade of tatar sauce. (Serves 4.)