Mine's a bit complicated, but worth the effort

Butterfly shrimp. Mix about a 1.25c of self-rising flour and a Shiner Bock to thin pancake batter consistency. Season with salt. Add shrimp and leave for a couple of hours.

While that's going I make my dry dredge. Take a sleeve of Saltines, a sleeve of Town House (or Ritz), zest of a lemon and some fresh parsley to a food processor. Pulse until it's a fine cracker meal.

Add a box of panko and 1/2c corn flour. Season the dry dredge with a little Slap ya Momma and old bay

Take the shrimp from the wet batter and drop in the dry. Dredge pressing firmly to coat. Fry in 375 degree oil until GBAD