So, had the idea for a cookbook curated by DLP. Where I give the recipe and you guys cook the food. If you post your results, I'll update the internal images of the document with your outcome. We get enough of them and we can make a DLP Cookbook. Sounds fun, right? Notes: This recipe is great for starters. Its quick, its light. Its basically Italian tempura, with a fast prep time there’s no reason to not make it fresh. Some Tips would be: Don’t overheat the oil. Don’t cook it for too long, Golden brown is what we’re looking for. My twist? Add paprika to the dry mix for the tempura batter for flavor and color. Don’t overwhisk the club soda because you’ll knock all the bubbles out. You can use any kind of veg for this, honestly, but Fennel is a big thing in Italian food. Shrimp heads can be left on, but they're not required. The images usually keep them for presentation, but its just something you pull off when you go to eat them. Don't forget to suck on the heads (thats what she said). Lots of flavor. For fast prep on large shrimp(prawns) use scissors to cut the feet off. You can do this shells on, shells off. Shells off if you want a breaded shrimp bite. Fun Fact: You can eat the shells, but you need to devein. Shit tastes like shit, no matter the species. Plate loose. Possibly on paper to absorb the oil. Don't use newspaper that's full of carcinogens. Since I'm too lazy to update the image again, when you put the ingredients into the batter. Put everything but the lemon. Yes, the herbs are fried. PROTIP: THE LEMON IS THE ONLY THING NOT FRIED. CUT ALL VEG THINLY TO FOR EVEN COOKING TIME. I'm going to go back and revisit the recipe page, so if you have suggestions on how to make it more legible, let me know. @TheWiseTomato raised a valid point in that not everyone approaches cooking the way I do, so I'll try to make this as idiot proof as possible.