Fried Gulf Shrimp and Kickin' Sauce

1 pound large shrimp, tails on, peeled and deveined (see note)
1 large egg, beaten
1/2 cup beer
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Canola oil for frying
Coarse salt and freshly ground black pepper
Note: Now 1 lb. of shrimp ain't near enough for this family, so I would have to double this recipe.

Season shrimp with salt and pepper.Using a medium bowl, combine egg, beer, cornmeal, flour and baking powder, season with salt and pepper, mix until smooth. Heat oil in deep fryer to 350.

Add shrimp to batter and stir to coat.Working in batches, carefully drop shrimp in oil. Fry until light golden brown, about 3 minutes. Using a slotted spoon, transfer shrimp to a plate lined with paper towels to drain.


Kickin' Cocktail Sauce
Makes 2 cups

1-1/2 cup ketchup
1/2 cup chili sauce
2 cloves garlic, finely chopped
1 tablespoon grated onion
2 tablespoons prepared horseradish
Juice of 1 lemon
2-1/2 teaspoons Worcestershire sauce
Hot sauce, to taste
Coarse salt and freshly ground black pepper

Mix all ingredients well.
Cover and refrigerate.Serve chilled.