Pour the beer into a large bowl. Sift the flour, salt, and paprika
the beer, whisking until the batter is light and frothy. (The
be used immediately or stored in the refrigerator for up to 1
week, but be
sure to whisk it occasionally).
Remove the shells from the shrimp, leaving the tails intact. Wash
remove the black line running down the center if you wish (for
reasons only). Dry the shrimp and sprinkle with lemon juice, salt,
and a few drops of Worcestershire.
Heat at least 2 inches of oil
frying kettle or electric fryer. Just before it reaches 375F,
dredge the shrimp with flour, shaking of excess then dip in the
batter, coating well, and drop them into the hot fat (do this
batches). When they are brown on one side -- less than 1 minute
-- turn and
brown them on the other side. Drain on paper towels. Serve hot
lemon wedges and Watermelon pickles, if you wish.
Recipe from "The LL Bean Book of NEW New England Cookery"