ROSEMARY LEMON AIOLI

1. Mix all ingredients and chill until ready to serve.

MAKING BEER BATTER

2. In a large mixing bowl, add flour, corn starch, and kosher salt.
3. In a smaller mixing bowl, add your egg and 12oz. of beer. Beat mixture until well combined.
4. Make an opening in your flour mix and pour beer mixture.
5. Whisk well until the consistency is that of a thin milkshake. Add a touch more beer to loosen, if necessary.

FRYING SHRIMP

6. Heat 2-3 inches of Canola oil to 350°F in a large pot. Use cooking thermometer to test temperature.
7. Pick up 2 shrimp in each hand, by the tails.
8. Coat in dusting of flour and shake off excess.
9. Dip into beer batter and shake off excess.
10. *TAKE GREAT CAUTION* Submerge in Canola oil up to the tail & “swim” shrimp around in the oil for 5 seconds before releasing them into oil.
11. Fry for 2 – 2.5 minutes, or until Golden Brown.
12. Remove shrimp onto paper towel covered plate using a perforated spatula, so there is no excess oil.
13. Season with a sprinkle of Kosher salt while still hot.
14. Serve immediately with Rosemary Lemon Aioli.

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