Mom's fried shrimp

This is how my mom cooks fried shrimp. First my dad peels and deveins them. He always takes the tail off if it's just for the family. Back when we used to run the fishmarket, he would leave the tail on if a customer requested it. But that's not how we eat it at home. Then mom gets a pot of peanut oil on the stove and starts heating it. The shrimp, a handful at a time, get sloshed around in an egg wash (an egg or two and some flour and maybe some seasonings). Then that same handful gets dredged in a pan full of House Autry breading. Before we bought House Autry, we used to make our own out of flour and cracker meal and some seasonings. Then you fry the shrimp until they float and turn a nice golden brown, around 3 minutes, but it depends on how hot the oil is. You have to make sure the oil is good and hot before you put the shrimp in. If it's not not enough, the oil will seep into the breading and it will saturate it, so when you eat it you get a big mouth full of oil. Finally, dipping into the cocktail sauce. My favorite? Crosse & Blackwell. I have been eating Crosse & Blackwell since I can remember and it is still my favorite cocktail sauce. I like it even better than some of the fancy homemade ones that people make with horseradish and what have you. That Cross & Blackwell tang brings back memories and makes my mouth happy.