20 jumbo shrimp, peeled and deveined, tails intact

2 cloves garlic, finely chopped

2 tablespoons vegetable oil

20 won ton wrappers

1 egg, beaten

20 chives

3 cups vegetable oil for deep-frying

 

Place shrimp in bowl, pour in combined garlic and oil, and toss until well coated. Cover and refrigerate 2 hours. Wrap wonton around shrimp, using egg to seal edge. Tie chive around center. Deep fry until crispy.