Hooters Buffalo Shrimp

Buffalo Sauce
1/4 cup Crystal or Frank's Louisiana hot sauce
1/4 cup butter
1/8 teaspoon paprika
Dash of black pepper
Dash of garlic powder

Combine in a small saucepan over medium heat until butter is mixed
through. Cover, and keep warm over low heat.

Shrimp
12 uncooked large shrimp, peeled and deveined
1 egg, beaten
1/2 cup milk
1 cup all-purpose flour

Combine egg and milk in a small bowl. Place flour in a large zip-type bag.
Coat six of the shrimp with egg mixture, then toss them in the bag of
flour and shake well to coat. Leave these shrimp in the bag, and repeat
the process with the remaining six shrimp. Make sure they are all
well coated with flour. Refrigerate about 5 minutes while the deep fryer
heats up to 375 F. Deep fry for 8 to 10 minutes, until shrimp tails are
dark brown. Remove, drain, and toss gently with Buffalo Sauce.

Jenn in Middle Missouri
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