16    Unpeeled jumbo fresh shrimp
2 c  All-purpose flour
1/8 ts Salt
1/4 ts Pepper
1 c  Milk
2 lg Eggs, lightly beaten
2 c  Ground walnuts
Vegetable oil
Commercial cocktail sauce
Commercial tartar sauce

Peel shrimp, leaving tails intact; devein, if desired.

Combine flour, salt, and pepper; stir well. Combine milk and eggs; stir
well. Dip shrimp into egg mixture, and dredge in flour mixture. Dip shrimp
into egg mixture again, and dredge in ground walnuts. Place coated shrimp
on a wax paper-lined baking sheet, cover shrimp and freeze 2-hours.

Pour oil to depth of 2 to 3 inches into a Dutch oven; hear to 350 degrees.
Fry shrimp, a few at a time, until golden. Drain on paper towels.

Arrange shrimp on a serving platter; serve with cocktail sauce and tartar
sauce. Garnish, if desired, with lemon wedges and fresh parsley sprigs.