JUMBO SHRIMP DOGS

Ingredients

• 20 bamboo skewers
• 20 frozen raw jumbo shrimp, thawed and rinsed
• 1 1/4 cups cornmeal
• 1 cup all-purpose flour
• 2 tsp baking powder
• 2 tsp granulated sugar
• 1/2 tsp salt
• 1 3/4 cups milk (2%)
• 1/2 cup thinly sliced green onions
• 1 tbsp canola oil
• Oil for frying*
• Salt*
• Cocktail sauce*
• Lemon wedges*

Directions

1. Soak bamboo skewers in hot water for 30 minutes. Peel and devein shrimp, removing tails. Pat shrimp dry with paper towels. Thread each shrimp lengthwise onto a soaked skewer; set aside.
2. To prepare batter, combine cornmeal, flour, baking powder, sugar and 1/2 tsp salt in a bowl. Stir in milk, green onions and 1 tbsp oil until blended. Let batter stand for 5 minutes.
3. Heat oil to 375°F in an electric deep fat fryer according to manufacturer’s instructions. Line a tray with several layers of paper towels.
4. Working in batches of about three at a time, dip shrimp skewers in batter; coat shrimp completely. Deep-fry battered shrimp skewers, turning once, until golden brown and crisp, about 2 – 3 minutes. Transfer to prepared tray. Sprinkle lightly with additional salt. Serve with cocktail sauce and lemon wedges.