INGREDIENTS
1 1/2 lbs. medium shrimp, peeled, deveined tails and tails discarded
3 quarts peanut or vegetable oil
1 tsp. grated lemon zest
2 garlic cloves, minced
1 1/2 TBSP. Old Bay seasoning
1 1/2 cups flour
1/2 cup cornstarch
2 tsp. pepper
1 tsp. baking powder
1 1/2 cups bottled clam juice
DIRECTIONS
Toss shrimp, 1 TBSP. oil, lemon zest, garlic and 1/2 tsp. Old Bay seasoning in a large bowl; refrigerate, covered, for at least 30 minutes or up to an hour.
Adjust oven rack to middle position and heat oven to 200 degrees.
Heat remaining oil in a large dutch oven over medium high heat to 375-degrees.
Combine flour, cornstarch, remaining Old Bay, pepper and baking powder in a large bowl.
Stir clam juice into flour mixture until smooth.
Fold marinated shrimp into batter until evenly coated.
Working quickly, add quarter of shrimp, one at a time, to oil.
Fry, stirring frequently, until golden brown, about 2 minutes.
Drain on paper towels, then transfer shrimp to wire rack set inside rimmed baking sheet.
Place shrimp in oven.
Bring oil back to 375 degrees and repeat with remaining shrimp.
Serves 4.
