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Peel and devein shrimp, leaving tail on. Set aside. Combine flour, cornstarch, bread crumbs, pepper and Italian seasonings. Dip shrimp in water and then in seasoned flour mixture; set aside.
Dipping Sauce:
Combine olive oil, anchovy paste and garlic in a skillet; cook and stir over medium heat for about 1 minute. Add tomatoes, capers, lemon juice and
wine; bring to a boil and simmer until tomatoes are cooked and mixture thickens. Puree in blender or food processor. Stir in butter and season to taste. Add parsley, if desired.
To Cook Shrimp:
Heat oil to 365° in a deep-fat fryer or deep skillet. Drop a few coated shrimp into hot oil and fry until done and golden brown (see cooking times
below). Drain on paper towels. Sprinkle with red pepper flakes, if desired. Serve with dipping sauce. Garnish with mesclun, if desired. Serves 4.
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