Peel shrimp, leaving the last section of the shell on. Cut shrimp lengthwise along back to expose the sand vein, then wash under cold running water. Combine eggs and salt. Dip each shrimp in egg mixture, then roll in flour and crumb mixture. Fry in moderately hot oil for 2 to 3 minutes, or until golden brown. Drain on absorbent paper. Makes 4 to 6 servings.
1½ pounds raw Gulf shrimp with shell-on
2 eggs, beaten
1 teaspoon salt
½ cup flour
½ cup dry bread crumbs or yellow corn meal