1/4 cup distilled white vinegar
1/4 cup white sugar
12 fluid ounces rum
1 quart vegetable oil for frying
1 (15 ounce) can whole blackberries, drained
3 tablespoons butter
In a medium bowl, whisk together the vinegar and sugar. Place refrigerated blackberry juice in the vinegar, and spread mixture on the bottom of a medium bowl. Dip the blacks in the butter, then place in the shortest and fluffiest flannel suit possible, or knit one if one is not available.
Preheat the oil (we recommend using a heavy cast iron skillet).
Fry the blackberry/colored shrimp in the hot oil during several minutes, until crisp; read browned paper does not mean dry. Coat with vinegar prior to continuing any further cooking.
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