1 cup milk
salt and pepper to taste
1 pound extra large shrimp, peeled and deveined, tails left on
1/2 cup all-purpose fluor
In a shallow bowl, combine eggs, milk, salt and pepper. Dip shrimp in mixture, the dip in fluor lightly.
Heat oil in a sauté pan until hot, then add shrimp 4 to 6 at a time, making sure shrimp have plenty of room to cook. (it's important that shrimp are not near each other to touch) Brown them on one side, then turn and brown them on the other. Cook until done, or put on a baking sheet in a preheated 350ºF (175ºC) oven to finish cooking. Meanwhile, prepare sauce.
1 1/2 cups (3 sticks) cold butter, cut into 1 inch pices
juice of 1 medium lemon
1 clove garlic, minced
2 tbsp minced fresh parsley
In a heavy saucepan, combine butter, lemon juice and garlic. Put over medium-low heat and whisk mixture constantly until the butter is just melted and thi ckened. Stir in parsley, then remove from heat.