1 lb. 'Green' Shrimp (16/20 size)
1 tsp. salt
1-1/2 cups cornstarch
2 tbsp. pancake mix
Peel, split, wash and de-vein shrimp.
Mix batter ingredients, adding sufficient water to develop the consistency of pancake batter. Mix shrimp thoroughly in batter and chill in refrigerator for at least one hour.
Fry in 400 degree vegetable oil. Serve with barbecue sauce and hot mustard.