Instructions: Crumble crackers fine in processor or in zip lock bag with rolling pin.

Peel, devein and butterfly, rinse, and drain the shrimps.

Prepare shrimp - Be sure to fully butterfly them, leaving tail on but splitting in 2 sections almost to the tail. Drain shrimp well.

Prepare cracker crumb coating.

Prepare sauce (below).

Put oil on to preheat for frying to 350 Degrees F. or until a drop of water will sizzle.

With a wire whip, lightly beat egg white with water. Whisk in the salt, paprika and garlic powder (optional).

Put half the well drained shrimp in this mixture. Coat well.

Place shrimp in the cracker crumbs and coat well. Gently shake off excess.

Slowly place these in the hot oil and fry for 3 minutes until lightly golden brown. Do not overfry! Drain well and place on paper towels or uncoated paper plates (the cheap kind) to drain.

Repeat Process until all are cooked.

Enjoy with dipping sauce!

Dipping Sauce:
With a wire whisk, combine mayonnaise with Catsup until smooth. Slowly add cream and whisk together until you have a creamy sauce about the color of Thousand Island Dressing. Add garlic Magic (available at most super markets)

or Garlic Powder to taste. Cover and refrigerate.

Serve Shrimp Hot with Dipping Sauce and Lemon Wedges!

Weve had and tried fried shrimp all kinds of ways. These are by far the best!

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.