Instructions:

Ernest's Orleans Fried Shrimp and Sauce

Source: Ernest's Orleans, from The Times, Shreveport, Louisiana

Jumbo shrimp, butterflied (instructions follow)
1 egg, lightly beaten
Yellow corn flour
Salt and pepper
Vegetable oil

Sauce
Hellmann's or homemade mayonnaise
Louisiana mustard (such as Zatarain's)
Freshly prepared horseradish
Fresh celery with leaves, finely chopped
Fresh parsley, finely chopped
Fresh garlic, finely chopped

To butterfly shrimp: Peel off shell, leaving tail on. With a small sharp knife, make a shallow cut down the center of the back, devein and wash. Place shrimp, cut-side up on a chopping block and deepen cut to split shrimp but not cutting completely through, leaving the tail intact. Shrimp should now open almost flat. Dry between paper towels.

To fry shrimp: Heat a good grade of oil (Kraft's, etc.) to 350 degrees F, using a deep fat fryer or heavy bottomed, fairly deep saut