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1
Preheat fryer to 350 degrees or place enough oil in a heavy saute pan to come half way up the side of the pan.
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2
Heat the oil until a fry thermometer registers 350 degrees.
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3
In a large bowl place the ice cubes, club soda, and beer, let it sit for 2 hours.
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4
Strain out any remaining ice cubes.
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5
Place the flour and salt in a medium bowl.
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6
While stirring gently, add enough of the beer mixture to the flour so that a thick batter is made.
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7
You want the batter thick enough to stick to the shrimp.
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8
Fold in the beaten egg whites.
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9
Dredge the shrimp in the 1/4 cup of flour, shaking off excess flour and dip them into the batter.
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10
Deep fry the shrimp for 2 to 3 minutes or until crisp and golden, drain on a towel, and serve with the Tartar Sauce, parsley, and lemon wedges.
