20 lg. shrimp, peeled and deveined
1 tsp. salt
1/2 c. sherry
6 egg whites, beaten until fluffy
1 c. corn starch
2 c. peanut oil

Make batter of cornstarch, egg whites, sherry, 1 tablespoon peanut oil, and salt. Stir in shrimp and coat completely.

Refrigerate 30 minutes. Heat remaining oil to 350 degrees. Deep fry coated shrimp until beige.