Instructions: Flatten each shrimp; roll well in flour (seasoned with 1 teaspoon salt and some pepper to each cup flour). Dip into egg, then fry in deep hot fat for one minute only. Drain. In a chafing dish or electric skillet, melt butter and olive oil. Add garlic, parsley and basil. Heat for 1 or 2 minutes. Add shrimp and reheat. Serve on toothpicks.

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