Butterfly Shrimp

1 lb. extra large shrimp 4 slices bacon 1 large onion 1 garlic clove 2 eggs 4 Tbsp. flour 2 cups vegetable oil For sauce: 1/4 cup catsup 2 Tbsp. Worcestershire sauce 3 Tbsp. sugar Dash pepper 1/2 cup water 2 Tbsp. cornstarch 2 Tbsp. water 1 Tbsp. oil 1/2 tsp. salt

Shell, devein and butterfly shrimp.  Cut bacon into 1-1/2 inch pieces.  Slice onion and saute in oil.  Crush garlic.  Place slice of bacon over each shrimp.  Lay on platter.  Beat eggs.  Add flour to eggs and beat with wire whisk until batter thickens.  Holding shrimp and bacon together dip in batter and place into hot oil for 2-3 minutes.  Remove and drain on paper towels.  Set aside.
In small bowl mix catsup, Worcestershire sauce, sugar, pepper and water.  In a cup blend cornstarch and water.  Heat oil and add crushed garlic and salt until golden brown.  Add to this the catsup mixture and bring ingredients to a boil.  Stir in cornstarch until mixture thickens.  Serve shrimp over onions and spoon sauce over shrimp.

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