Panko Fried Shrimp

Rinse and peel fresh shrimp, leaving tails on. Devein. Shake off excess water.

Heat oil in heavy pot or fryer on stove. Oil should be 3-4 inches below the top of the pot, but still deep enough to immerse shrimp. You'll want oil at about 360 degrees F to fry shrimp. (Oil should have a slight haze over it but not be smoking.)

Mix together flour, salt and pepper in one shallow bowl.

Scramble the eggs in another bowl. Put the bread crumbs in a third bowl.

Dredge shrimp in flour, dip in egg, then in bread crumbs to coat thoroughly. When you have 4-5 breaded, put them in the hot oil. Let them fry, turning if necessary, until golden brown.

Remove with a skimmer or slotted spoon. Put on a wire rack with paper towel underneath it to drain. (You also can blot on paper towel, but a wire rack keeps them crisper.)

Fry in batches. Serve on a platter with wedges of lemon and parsley sprigs.