Northwest Style Stuffed Shrimp

12 large fresh shrimp (6 to 8 count)
1 pound fresh salmon
1 small carrot (peeled)
2 teaspoons Old Bay Seasoning
1 sprig of fresh parsley
1 teaspoon coarse mustard
1 cup flour
1 egg
1/2 pint milk

Shell the shrimp leaving the tails on. Remove the vein and butterfly the shrimp then pat dry with paper towel. Remove any skin from the salmon and place in a food processor with a teaspoon of Old Bay seasoning, a pinch of salt, carrot, mustard, and the parsley. Grind this into a paste. Divide the salmon equally and form into balls (one for each shrimp). Press one onto each shrimp forming it to the contour of the open butterfly end. Mix the flour, egg, milk, and remaining teaspoon of Old Bay into a thick batter. Dust each shrimp with flour and dip into the batter coating all but the tail. Deep fry until golden brown. These make a great appetizer for a dinner party or entree for a light dinner. The tastes compliment each other and make a perfect marriage of flavors.