Phoenix-Tail Shrimp

Shell shrimp, but leave the tail sections on for handles. Devein, wash, and pat dry with paper towels.

In a bowl, combine flour, baking powder, salt, and pepper. Add water and stir until batter is smooth.

In a deep pan, pour oil to a depth of 1 1/2 inches and heat to 375 degrees F on a deep-frying thermometer.

Holding shrimp by the tail, dip into batter so it covers shrimp but not the tail, then lower into hot oil. Cook several pieces at a time without crowding, turning occasionally, until crisp and light golden (about 2 to 3 minutes). Remove with a slotted spoon and drain on paper towels.

Serve with dipping sauce of your choice.