Thaw frozen shrimp.
In a bowl combine flour, sugar, salt, egg, water, and salad oil.
Beat till smooth.
Remove shells from shrimp, leaving last section and tail intact.
Butterfly shrimp by cutting almost through center back without cutting tail end; remove black vein.
Dry shrimp well.
Dip shrimp into batter.
Fry in deep, hot fat (375Â°) till golden.
Drain on paper toweling.
Serve with cocktail sauce.