Combine 1 cup flour, all-purpose, 2 teaspoons garlic powder, and freshly ground pepper and pour onto a flat plate.
Whisk 2 eggs and 1 cup milk together in a small bowl.
Crush 36 saltines and place onto another flat plate or shallow bowl.
Remove shells and devein 1 pound shrimp. You may leave the tails on...or not. Your choice. Butterfly each shrimp with a small sharp knife.
Roll each shrimp in seasoned flour, dip in egg mixture, and finally, press shrimp into crumbs until covered. Be sure to butterfly the shrimp (spread open) for maximum crumb coverage, which results in more crunchiness. Allow the shrimp to sit on a wax-paper-covered cookie sheet for about 30 minutes.
Fry in 3-4 inches of vegetable oil or shortening heated to 375 degrees until golden. It doesn't take long so stay close. Remove from grease and allow to drain onto paper towels.
Notes
My no-recipe remoulade sauceTo approximately 1/2 cup mayonnaise, add enough catsup until it's nice and pink. Stir in a generous spoonful of pickle relish and one hardboiled egg, chopped finely.*Please note that the calorie count does not include the oil the shrimp is fried in, as that is impossible for me to measure accurately in my home kitchen.