1 pound shrimp, peeled and de-veined
2 cups water
1 /2 cup light brown sugar
1 tablespoon baking powder
Cinnamon to taste
Flour (about 2 cups)
4 cups of ground Georgia Pecans
Cooking oil (heated to 350 degrees)

Heat oil in a fry-safe pot. Combine water, brown sugar, baking powder and cinnamon; whisk until thick and smooth. Dredge shrimp in flour, dip in batter and roll in ground pecan pieces. Drop into oil for approximately 4 minutes. Drain on paper towels. Serve immediately.

Yields: 4 servings.

Courtesy of Chef Jeff Gurney, The Colonnade, Tampa, Florida