Once the Shrimp (1.5 pound) are all prepped and clean, set up three bowls. In the first bowl, whisk the All-Purpose Flour (1 cup), Lawry's® Seasoned Salt (1 teaspoon), Garlic Powder (1 teaspoon), Dried Parsley (1 teaspoon), Dried Tarragon (1 teaspoon) and Dried Basil (1 teaspoon) together.
The second bowl should be the Egg (3) beaten with a little water.
In the third, stir the Seasoned Breadcrumbs (3/4 cup) and Grated Parmesan Cheese (1/2 cup) together thoroughly. Set up a lined sheet tray at the end to hold the breaded shrimp.
Take small handfuls of the shrimp to make it go a little faster and dredge them through the flour to coat them with one hand, letting the excess shake off. Then use the other hand to coat them in the egg wash. Go back to the dry hand and coat them in the parmesan and breadcrumbs before you lay them out on the sheet tray.
Continue until all of the shrimp are breaded and laid out. Refrigerate the tray of them to set the coating for 30 minutes.
While the coating is setting, get the oil heating up since it can take almost 30 minutes. Get out a large skillet with deep sides and fill it with about 3-4 inches of Canola Oil (to taste) for deep frying. Heat it over medium high heat and use a deep fry thermometer to make sure the oil reaches 350 degrees F (175 degrees C) and stays around there.
When the shrimp is set, fry them in batches of about 8. They will only take about 2-3 minutes to fry to perfection. Fish them out with a slotted spoon or mesh strainer to a paper towel lined plate to drain.
Continue to fry them in batches until they are all cooked, keeping an eye on the oil temperature. Serve immediately with your favorite sides and enjoy!