Peel and devein the shrimp by using a pair of kitchen scissors to cut along the outer edge of the shrimp's back, cutting the shell so you can get to the vein. Using a small paring knife, cut along the outer edge of the shrimp's back, about 1/2 inch deep. If you can see it, remove and discard the vein that runs along right under the surface of the back, with your fingers or the tip of your knife. Your shrimp must have a butterfly cut.
Preheat the oil in your fryer to 350 degrees F.
Mix the ketchup, pepper, cumin, garlic, salt, lime juice, and 1 cup water in a bowl. Have another mixing bowl with some flour ready. You will immerse the peeled and deveined shrimp in the sauce, and then dip the seasoned shrimp, 1 by 1, into the flour. Carefully place in the fryer and cook for 2 minutes. Repeat until all the shrimp have been fried.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Emeril Lagasse