12 jumbo shrimp (10 - 15 per pound)

3 each eggs

1 cup flour

2 cups Italian seasoned bread crumbs

1 Tbs milk

2 oz Parmesan cheese

1 Tbs granulated garlic

4 oz shredded Mozzarella cheese

2 oz olive oil or canola oil

1 pinch salt

24 oz tomato sauce (see recipe)

6 oz dry linguine

1 Tbs fresh chopped parsley
 

Peel and de vein shrimp and set aside.

Egg batter mixture: break eggs and place in medium bowl, add Parmesan,  milk, granulated garlic, salt and pepper. Mix thoroughly and set aside.
 

Place bread crumbs and flour into separate shallow pans. One at a time, put  shrimp into flour, shake off excess flour, then dip in egg batter, then into bread crumbs. Press down to evenly coat shrimp on both sides.
 

Heat oil in frying pan on medium heat. Fry shrimp until golden brown on both  sides, then drain on paper towels to get excess oil off.

Cover bottom of baking pan with a layer of tomato sauce. Lay breaded shrimp across. Cover middle of shrimp with sauce, sprinkle with mozzarella evenly no top. Cook in preheated oven at 375° until cheese is melted and sauce is bubbling.

While veal is baking, bring salted water to boil and cook off pasta  (always "al dente")
Drain and serve on side of veal with topped with tomato sauce.

Servings: 4

Preparation time: 15 minutes
Cooking time: 30 minutes