The shells of these crispy, twice-fried shrimp from Hoàng Gia in New Orleans are fully edible. The local shrimp farmers enjoy this dish as a snack or appetizer, dunked in the accompanying salty-sour lime juice and with plenty of cold beer. Take the time to fry the shrimp in batches, and avoid crowding the pot, which will lower the temperature of the hot oil.
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