Instructions: Shell and devein shrimp, leaving tails on. Whisk flour, beer, salt, cayenne and olive oil together until a smooth batter forms. (Note: Batter is best when covered and set aside for about 4 hours.) Heat oil for frying in a skillet or large saute pan. Hold shrimp by tails and dip into batter. Fry until shrimp turn golden brown. Drain on paper towels before serving. Accompany with salsa para mariscos

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