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Ingredients:

1 lb. large shrimp, U 16-20 size
3 eggs
1/2-tsp. extra-virgin olive oil
1 Tbs. parsley, minced
1 clove garlic, minced
1 pinch saffron
1/4-tsp. baking soda
1/2-tsp. Gray salt
1 cup all-purpose flour
pinch of freshly-ground black pepper

Directions:

1. Peel and de-vein the shrimp.
   
2. Rinse under cold water and pat the shrimp dry with paper towels.
   
3. Beat the eggs with 3 tablespoons of water and the olive oil.
   
4. Add the parsley, garlic saffron, baking soda and salt.
   
5. Stir in the flour to make a smooth batter and allow to rest for 1 hour, unrefrigerated.
   
6. In a deep pan heat olive oil to 350 degrees F.
   
7. Dip shrimp into batter, allowing any excess to drip off.
   
8. Fry until golden brown and slightly puffed.