Salt and Pepper Shrimp
2 lbs. shell on, deveined shrimp, medium size 21-30
2 tsp. white pepper
1 tsp. kosher salt
paprika
1 cup Potato Starch
Canola oil for deep frying
1. Place shrimp in colander to drain out any excess water.
2. In a mixing bowl. Season shrimp with salt, pepper and sprinkling of paprika. Mix to season shrimp.
3. Put potato starch in a gallon zip lock bag. Place about 10 shrimp at a time into bag with potato starch. Close and shake to evenly coat shrimp.
4. Place coated shrimp on a flat tray. Repeat with remaining shrimp.
5. Heat enough oil to submerge shrimp for frying. Use a medium to small diameter pot to save on oil while frying.
6. When oil is hot, about 350 degrees, fry shrimp in batches.
7. Fry shrimp for several minutes until done crispy. Shrimp cook fast so gauge yourself.
8. Place done shrimp on cooling rack of pan.
9. Arrange on platter and sprinkle with more kosher salt or freshly ground sea salt.
10. Use dipping sauce like sweet chili sauce or just squeeze fresh lime.