1. In small bowl, with wire whisk, mix flour, beer, and salt until smooth batter forms.
2. In 2-quart saucepan, heat 2 inches vegetable oil until temperature reaches 375°F on a deep-fat thermometer.
3. Pat shrimp dry with paper towels. Dip 6 shrimp, one at a time, into batter then carefully lower into hot oil. Fry, turning once, until golden, for about 1 minute. Using slotted spoon, transfer the shrimp to paper towels to drain. Coat and fry the remaining shrimp.