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Pour about 1 inch (2.5 cm) of vegetable oil in a skillet with high sides. Heat the oil up to 350 °F (177 °C). Check the temperature with a candy thermometer throughout your frying process to make sure the oil is still hot enough. If you are using a deep fryer, pour your vegetable oil into it and then turn it on. Gently drop the shrimp in the hot oil using tongs. Fry them until the coating on the outside turns golden brown. Flip the shrimp over at least once as you fry them to make sure they are cooked evenly on both sides.  Cut open one of your shrimp and look for an opaque color inside to see if it is done. If you are using a deep fryer, place the shrimp into the basket and lower them slowly into the oil. Take the shrimp out of the oil with a slotted spoon and place them on a plate lined with a paper towel. The paper towel will soak up any excess oil and grease on the shrimp. Let them sit for about 2 minutes and then serve them immediately.
Heat vegetable oil in a skillet to 350 °F (177 °C). Fry the shrimp for 3 to 4 minutes or until they are golden brown. Drain the shrimp on a paper towel.