Ingredients
- 4 pimento (diced)
- 1 apricot preserves
- 1/2 italian seasoning (dried)
- 2 lb unpeeled size (fresh)
- 1 1/2 c all purpose flour
- 2 1/2 tb vinegar (white)
- 1 tb paprika
- 1 ts pepper (ground white)
- 1/2 ts garlic powder
Shrimp: Combine first 6 ingredients in a medium bowl; stir until smooth. Let batter stand 30 minutes. Peel shrimp, leaving tails intact; devein, if desired. Pour oil to depth of 2 inches into a Dutch oven; heat to 375 degrees. Dip shrimp into batter, and fry, a few at a time, until golden. Drain on paper towels. Serve with Apricot Sauce. Apricot Sauce: Combine all ingredients in a saucepan. Bring to a boil over medium heat; reduce heat, and simmer 3 minutes, stirring occasionally. Cover and chill. Yield: 1 1/3 cups.
