Margi, I don't see where you are using the egg in this recipe. I'm assuming it would be used as part of the dredging technique.
I'm also unclear on what exactly defines "Francese." Is it the dredging of the meat, or is it the final sauce, or a combination of both? I actually use this sort of technique more regularly for pork, veal, chicken, and fish filets, than for shrimp. First of all, we don't eat a lot of shrimp. Being nowhere near any coast, I simply haven't found a convenient source for good quality shrimp in my area. I can drive into the city to get it, but that's about an hour round-trip. The shrimp I see in the grocery store is of questionable origin. Much of it comes from southeast Asia. So we choose not to eat it very often.
I love seafood, though. When we visit coastal towns, the first thing I always look for is a good seafood house.