Cooper River Smuttered Shrimp

• 1 cup cooking oil or bacon grease
• 2 cups shrimp, peeled and deveined

Heat the oil in a skillet. Sprinkle the shrimp with paprika, salt, pepper, and garlic powder. Place the flour in a bag or bowl, add the seasoned shrimp, and shake or toss to coat well. Test the oil temperature by dropping in a dab of flour and adjust the heat so the flour browns, not burns. Shake excess flour from the shrimp, then add them to the hot skillet and cook until brown on both sides (