For Shrimp
1 pound shrimp, cooked
1 egg, beaten
1 cup milk
olive oil
2 teaspoons salt
3 tablespoons Parmesan cheese, grated

For marinade
1/2 cup olive oil
1 teaspoon salt
1/2 cup lemon juice
1/4 teaspoon pepper

Remove black vein from shrimp and rinse in cold water; marinate for 20 to 30 minutes (in olive oil, lemon juice, salt and pepper).

Combine eggs, milk and 1 tablespoons olive oil, salt, flour, cheese and beat with egg beater until well blended.

Drain shrimp, dip in egg batter and fry in hot olive oil (abut 1/4-inch deep in pan) until golden brown.

Serves 6.

Note: Fillet of sole and other fresh or frozen filles are also excellent cooked this way.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Claude Monet: Impression, sunrise, 1873.

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