Ingredients

1 cup Flour

1/4 teaspoon Salt

1 teaspoon Baking Powder

1 Zest of Lemon

1 tablespoon Parsley (fresh, chopped)

1 tablespoon Dill (fresh , chopped)

1 tablespoon Chives (fresh, chopped)

1/4 teaspoon Pepper

1 Lemon (juice of)

1/4 cup Milk

1 Egg

1 pound Shrimp (small, fresh)

2 1/2 hearts Oil (inches for frying)

1 GARLIC AND HERB AIOLI RECIPE

1 cup Mayonniase

1 teaspoon garlic (minced)

1 teaspoon Dill (fresh, chopped)

1 teaspoon Parsley (fresh, chopped)

1 teaspoon Chives (fresh, chopped)

1 teaspoon Shallot (chopped)

1 tablespoon Lemon (Juice)

1/2 Lemon ( zest of)

1 teaspoon Horseraddish

2 - 3 drops Tabasco Sauce

Preparation

PUFFS

  1. In a medium bowl whisk together flour, salt, and baking powder. Add lemon zest, herbs, and pepper. Set aside.

  2. Pour lemon juice into a clear liquid measuring cup, add enough milk to equal 1/3 cupliquid total. Use a fork to whish in the egg.

  3. Add wet ingredients to dry ingredients amd mix until just combined. Fold in shrimp.

  4. In a deep skillet over med-hi heat and 2 1/2 inches oil. WHen oil reaches 350 slip scant teaspoons of the batter and shrimp mix into the opil and cook until folden. (2-3 minutes)

  5. Remove to paper towel lined rack.

  6. Serve with GArlic and Herb Aioli (recipe follows)

Aioli Directions

  1. Mix all ingredients and chill. (add more of each herb for taste you like)