1 lb. peeled shrimp
large pita breads, cut in half
grated iceberg lettuce
cherry tomatoes, quartered
cocktail sauce, dressing or ketchup

SHRIMP BATTER:

1/2 cup all-purpose flour
pinch of salt
1 tbsp. oil or butter
1 egg, beaten
1/2 cup beer
1 egg white, stiffly beaten

Mix all batter ingredients and allow to sit with towel over bowl for 1 hour and stir well.

Preheat a heavy skillet with 1/2 to 3/4-inch oil. With a slotted spoon, dip a small spoonful of shrimp in batter and coat well. Carefully ease the shrimp and any excess batter into the hot oil. With a spatula, break apart the clusters of batter/shrimp into chicken nugget sizes and cook until golden brown. Drain on paper towels.

Wrap pita halves in a moist paper towel and microwave until warm. Allow bread to cool.

After bread cools, line the bottom with shrimp. Top with 1 spoonful of sauce/dressing. Add lettuce and tomatoes. Repeat until full.

Notes: This delicious snack can also be made with oven baked, frozen breaded shrimp or fish nuggets/sticks/fillets or any seafood, but fresh and fried is best! Italian or Greek dressing is great with this as well if you don't like tomato based sauces.

Don't let these fool you! They look small but are very filling. Most folks would be hard pressed to finish two of these.

Submitted by: Den