Directions
1. In a deep fryer or large saucepan, heat oil until it reaches a temperature of 180°C (350°F) on a thermometer. If a saucepan is used, monitor cooking carefully to prevent overheating and ignition of the oil.
2. In a bowl, mix pesto with mayonnaise. Set aside in a cool place.
3. Prepare three soup plates. In the first, place the flour. In the second, beat the eggs. In the third dish, mix the egg wash with the lemon zest.
4. Dredge shrimp in flour and shake off excess flour. Dip the shrimp in the beaten eggs and coat with the breadcrumb mixture.
5. Fry a few shrimp at a time for 2 to 3 minutes, until crisp. Drain and place on paper towels.
6. Place shrimp in a bowl. Gradually add 60 mL (1/4 cup) of the reserved sauce, stirring gently.
7. Serve shrimp with remaining sauce.
