3 EGGS, BEATEN, 1C. MILK, 2 TSP. SALT, 2 TSP. WORCESTERSHIRE SAUCE, 1 TSP. HOT SAUCE, PEPPER TO TASTE, FLOUR , BREAD CRUMBS, SHRIMP. COMBINE INGREDIENTS, EXCEPT FLOUR AND BREAD CRUMBS. ROLL SHRIMP IN FLOUR, DIP IN BATTER, THEN IN BREAD CRUMBS, DROP IN DEEP HOT OIL AND FRY TILL TENDER. MAKES ENOUGH BATTER FOR ABOUT DOZEN SHRIMP.