About 8 ounces of salted potato chips 3 eggs 3/4 cup flour Vegetable oil for frying 1 pound jumbo raw shrimp, peeled and deveined with tails on 2/3 cup sour cream 3 tablespoons brown mustard

Pulse potato chips in a food processor until crumbs (do not overprocess). Place in a medium bowl. Place eggs in another bowl and beat lightly. Put flour in another bowl. Heat oil in a large skillet. Triple dip the shrimp: first in the flour, then in eggs, then in the potato chips. Fry until golden, turning once. Remove to paper towel-lined plate. In a small bowl, mix together sour cream and mustard. Remove paper towels and serve shrimp warm with dipping sauce. Enough as an appetizer for 4 - 6 people.