1 c. sifted all purpose flour
1/2 tsp. sugar
1/2 tsp. salt
1 slightly beaten egg
1/2 c. ice water
2 tbsp. salad oil
2 lbs. fresh or frozen shrimp in shells

Combine all ingredients except shrimp; beat. Peel shell from shrimp, leaving last section and tail intact. Butterfly shrimp by cutting almost through at center back without severing ends; remove black vein. Dry shrimp thoroughly betweeen paper towels. Dip into batter; fry in deep, hot oil (375 degrees) until golden brown. Drain on paper towels. Serve immediately.