1. Set the frying kettle on a warm part of the range. Fill it half full of fat or shortening and let it slowly heat to 385° F., or hot enough to fry a 1-inch cube of bread in 45 seconds.
2. Blend the cornstarch with the nut butter, then beat in 1 egg at a time. Add the salt and mace. The batter should not be much thicker than milk.
3. Dip the shrimps into this batter, then fry in deep, hot fat to a beautiful golden brown, about 2 minutes of frying. Drain on paper towels.