Instructions: Dehead, peel and devein shrimp. In a bowl, combine eggs, mustard, milk, salt & pepper; set aside. Put flour in another bowl and season with salt & pepper. Fill a large cast-iron skillet about 2/3 full of vegetable oil and let heat over medium to medium high heat. Dip shrimp into the egg mixture, then into the flour mixture and coat well. Fry in hot oil until lightly browned, turning once. Browning takes 2 to 3 minutes per side. Drain on paper towels.

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