Battered Shrimp

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I tried subbing my homemade limoncello for the vodka and loved the results. I also subbed 1/3 cup of cornstarch for 1/3 cup of the flour. I'm sure rice or potato starch would work too. I stirred in a little fresh lemon zest into the batter as well. I would NOT omit the fried lemon slices but also fry several large basil leaves along with them and strew those on top too. (You MIGHT want to start with 1 oz limoncello and 1 oz vodka if you aren't 'in love' with lemon. I served mine with more limoncello 'on the rocks' as we're Italians who love limoncello. We make a new batch every 2-3 months, depending on who has been visiting us. (And, even with all that lemon, we STILL serve lemon wedges. A creamy dipping sauce is good to temper some of the acid too.

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Used a toothpick to secure the basil to the shrimp. Large size shrimp works great.
Loved the final outcome!
Side note---love you on Chopped.

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Love the Show and Alex's confidence in cooking! This recipe was just average. I didn't really taste the basil, but the batter was very light.

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Just saw the show this morning. Went to market to purchase the shimp/beer. All other ingredients on hand. The end results....crispy,flavorful and an enoyable treat for my family. The basil was a great choice! I must say, I really enjoy Alex's Day Off. She is on the top of my list to watch and try the recipes. Keep'em coming Alex. Im your # 1 fan...

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How does the basil stay wrapped around the shrimp?

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i think the extra-flour is for the eventuality that the batter is still too loose and, perhaps, to be used to dry up the shrimp before covering them with the basil leaf and the batter...... i'll try it and let you know as soon as i use this recipe. i gave it 5 stars anyway because the recipe looks very sound.

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This batter was so light and flavorful!! This will definitely be my "go to" batter.

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Saw this recipe yesterday, and couldn't wait to try it-however, the recipe does not say what to do with the remaining 3/4 cup of flour. Was this a type-o?