Shrimp in Beer Batter

Butterfly 24 jumbo, cleaned shrmp.
combine 12-oz bottle of beer,
1 tsp salt and
1-1/2 cups flour.
(some Cajan seasoning is worth a try  :)  )
Blend until smooth; batter should be thick, but not pasty.
Dust shrimp with flour, then dip in beer batter.
Deep fry at 350 deg. for about 5 minutes until golden brown.
Serve with Pungent Sauce.

Pungent Sauce
1-cup orange marmalade
1 tsp ginger (grated fresh)
1-oz lemon juice
2 Tbsp horseradish sauce
(puree in blender - it works without)
Serve with shrimp

Serves 4

Mayflower Inn, Washington, CT.  
(we first had this Aug 1970)