14 shrimp, peeled and deveined, large size (16-20 per pound)
14 bamboo sticks (skewers)
1 cup buttermilk, low fat
1 cup flour
2 teaspoons salt
1/4 teaspoon white pepper -- ground
1/16 teaspoon cayenne pepper
2 tablespoons parsley -- chopped
1 tablespoon chives -- chopped
4 cups canola oil -- for frying
3 cups shredded iceberg lettuce
lemon or lime wedges as a garnish
Peel and devein the shrimp and pat dry; skewer on bamboo sticks from the tail to the head end so that the shrimp is as straight as a pencil, and refrigerate until needed.
Heat the oil in a frying pan to 360 degrees F. Mix the flour with the salt, pepper and cayenne and place it on a plate. Pour the buttermilk on a plate, a little at a time and replenish as needed. Roll the skewers in the flour, dip in the buttermilk and then roll in the flour again to coat evenly. Fry for 3-4 minutes, a few at a time in order not to crowd the pan. (The bamboo sticks should be placed in such a way that only the shrimp is in the oil, not the whole stick.) When done drain on paper towels and continue to cook the remainder. Place the fried shrimp on a plate mounded with shredded lettuce and sprinkle with the chopped parsley and chives. Garnish with lemon and/or lime wedges.
Serve with your favorite tartar sauce, hot sauce, duck sauce, chutney or just salt and pepper.
Suggested Wine: Chardonnay, Pinot Gris or Fume Blanc