1 c. flour
1/2 tsp. sugar
1/2 tsp. salt
1 egg
1 c. ice water
2 tbsp. salad oil
2 lb. fresh shrimp

Combine ingredients, except shrimp, beat well. Peel shell from shrimp, leaving last section and tail intact. Cut slit through center back without serving either end. Remove black line. Dry thoroughly; dip shrimp into batter, fry in deep hot oil (375 degrees) until golden brown. Drain; serve with tartar sauce. 6 servings.

TARTAR SAUCE:

Combine 1 cup mayonnaise, 1 teaspoon grated onion, 1 tablespoon minced dill pickle, 1 teaspoon minced parsley and 1 teaspoon chopped pimento.