10 Ocean Garden® 16/20 Authentic Mexican Shrimp shell-on or IQF 3/4 c. flour 1 c. coconut, finely ground mixed salad greens for 2 1 julienne carrot 1 julienne cucumber 1/2 c. egg wash (slightly beaten egg) fruit salsa, seasonal
SESAME-HONEY DRESSING: 1 c. seasoned vinegar 1/2 c. honey 1/4 c. fresh lemon juice 2 tsp. sesame oil 2 c. pomace olive oil 3 Tbsp. mixed sesame seeds
What to do:
1. Remove shell and vein from shrimp, dredge shrimp in flour, then egg wash, then in coconut. Deep or pan fry in hot oil. 2. Divide greens onto two plates; add julienned carrot and cucumber and seasonal fruit salsa. Top with shrimp and sesame-honey dressing.
SESAME-HONEY DRESSING: 1. Slowly whisk oils into rest of the ingredients.
* Recipe created by: Chef Jeff Azersky of Bluefin / Kingfisher Restaurants of Tucson, AZ
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