Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  20                    jumbo shrimp - -- (u-10 size), heads
                        -- on
   4                    garlic cloves -- whole
   4                    garlic cloves -- thinly sliced
   1      teaspoon      salt
   2                    eggs -- beaten
   2      cups          all-purpose flour
   4      tablespoons   extra-virgin olive oil
   1      medium        onion -- finely chopped
   1      medium        red bell pepper -- chopped 1/4" dice
   1      tablespoon    hot paprika
   1      pound         large vine-ripened tomatoes -- chopped 1/2" dice
                        salt -- to taste
                        freshly-ground black pepper -- to taste
   3      cups          virgin olive oil
   1      small         orange -- cut into wedges

Preparation:

Rinse and pat dry shrimp. Peel shrimp, leaving head and first part of shell intact. Mash the 4 whole garlic cloves with 1 teaspoon salt to a paste and add to eggs. Stir well. Dip shrimp into flour, then egg, then flour again and place on plate in refrigerator for 20 minutes. Meanwhile, heat olive oil in 10- to 12-inch sauté pan over medium-high heat. Add onion, the 4 sliced garlic cloves, red bell pepper and paprika and cook until softened and light golden brown, about 7 to 9 minutes. Add tomatoes, season with salt and pepper and cook 10 minutes. Set aside and keep warm. Heat 3 cups oil to 375 degrees. Dredge shrimp in flour again and drop into oil 4 at a time. Cook until dark golden brown. Remove to a warm plate in the oven and continue until all are cooked. Place sauce in center of shallow bowl. Arrange shrimp around the bowl and serve with orange wedges. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B13)