Butterfly Shrimp

1 pound Shrimp, large shelled and
3 Egg yolks
1 teaspoon Cornstarch
1 teaspoon Salt
1 teaspoon Pepper
2 Slice Bacon, cut into l l/2 x l
Vegetable, or peanut oil f


Cut deep slit down back of each shrimp. Flatten cut side slightly with
fingers. Beat egg yolks, cornstarch, salt and pepper with fork in medium
bowl. Drip each shrimp into egg mixture. Place a bacon strip on cut side of
each shrimp. Heat oil in wok over medium-high heat to 400F. Cook shrimp, a
few at a time until golden, 2 to 3 minutes. Drain on paper towels.

FROM:
JONI MORPHONIOS (SSBW98A)
Home Cookin 4.8 Chapter: Fish And Seafood
Servings 6