Ingredients

• 2 lbs shrimp
• 1/4 cup cornstarch
• 2 egg whites
• 1 cup all-purpose flour
• 1 teaspoon lemon pepper
• 1 tablespoon Lawry's Seasoned Salt
• 1 teaspoon black pepper
• 1 tablespoon sea salt
• 1 quart canola oil

Instructions

1. Peel and de vein shrimp.

2. Combine flour and spices, less the salt.

3. Place corn starch in a bowl, then egg whites, then flour. Creating the dry/wet/dry steps.

4. Take shrimp, lightly coat in corn starch shake off excess, coat in egg whites, then into flour mixture. After shaking off the excess flour, place individually on a cookie sheet and set aside while oil preheated.

5. Heat oil in a dutch oven to 375 degrees. Set a timer for 1 minute. Start timer as you add shrimp to the oil. Only add 5 or 6 shrimp at a time. When the timer goes off your shrimp are done. DO NOT OVERCOOK. Shrimp are done within 30 seconds of adding to the oil. Sprinkle with sea salt after you remove them to rest. Repeat this process until your shrimp are done.