Season shrimp with salt & pepper.
Put out 3 shallow bowls:
Put flour into one bowl, beaten egg into another, and The Cap'n into another.
Dredge each piece of shrimp in the flour, then shake off the excess.
Coat with beaten egg, then press it into the Cap'n crunch.
Lay the shrimp on the cooling rack on the sheet pan.
Refrigerate, uncovered, for at least 30 minutes, or until ready to cook.
--- Can be made up to this point several hours ahead. ---
The coating will get soft as it sits, but will crisp up in the fryer.
Deep fry at 360 until crispy and cooked through.
Cook a few pieces of shrimp in the fryer at a time, do not overcrowd.
The coating will get even more crisp after it's cooled off a bit.
Serve with sweet chili sauce or Sweet-Sour-Spicy-Sticky Dipping Sauce.
The Johnson Family Cookbook