Crispy Shrimp

From the Belgian coast - tiny crevettes grises, about the size of a child's thumb.

I dredged them in flour and flash-fried them in olive oil. With a squirt of lemon and a glass of white wine, they're a great snack on a wintry day. Yes, you eat them whole - heads, tails and all. Not for the squeamish, perhaps.

They were still crackling when I snapped this picture.

My kind of fast food.

p.s.
This is a simpler version of the larger and more elaborate Salt & Pepper Shrimp beloved to many Asian kitchens.