2 lbs. lg. shrimp
1 lb. saltine crackers
1 lg. can condensed milk
1 beaten egg
2 tsp. Worcestershire sauce
Vegetable oil

Peel, devein, and wash shrimp, leaving tails on shrimp. (When deveining, this should butterfly the shrimp). Pat dry. Mix egg, milk, and Worcestershire sauce in medium mixing bowl. Crush crackers between wax paper with a rolling pin to a coarse meal. Dip each shrimp in milk mixture and roll in cracker crumbs; back into milk and into cracker crumbs again (double dip each shrimp). Place on wax paper covered cookie sheets (can be frozen at this stage for later use). Heat 1 inch oil in skillet; brown shrimp on both sides. Yield: 6-8 servings.