• 1 pound large shrimp, peeled, deveined and butterflied*
• 1 teaspoon Old Bay seasoning
• 2 cups buttermilk
• 2 cups Panko bread crumbs
• 5 cups oil for deep frying

Directions

*Butterflying Shrimp

Remove the shell but keep the tail segment on. Beginning at the head, make an incision into the shrimp ¾ through the length of the body so that it will fold open. Use your hands to open the shrimp and press it flat on the cutting board. Remove the vein of the shrimp with the knife and wash the shrimp thoroughly under cold water and pat dry.

Toss the shrimp with the Old Bay. Pour the buttermilk into a bowl. Place the Panko breadcrumbs into a shallow baking dish.

One at a time, dip the shrimp into the bowl to cover with the buttermilk and then roll in the breadcrumbs, pressing gently to get the crumbs to stick. Layer the shrimp on a plate or cooking sheet and refrigerate for 15 minutes.

Preheat deep fryer or skillet with oil to 350^oF.

Drop shrimp, one at a time, into the hot oil and cook until they are golden brown.