MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Santa Rita Shrimp
Categories: Seafood, Breads, Herbs, Chilies, Citrus
Yield: 3 Servings

2 c Bread crumbs
3 c Crushed tortilla chips
2 tb Paprika
2 tb Minced garlic
2 tb (ea) salt & fresh ground
- pepper
2 ts Cayenne pepper
1 tb Dried thyme
2 c All-purpose flour
4 lg Eggs; beaten
16 lg Gulf shrimp, deveined
1 1/2 tb Canola oil

MMMMM-----------------------AVOCADO SALSA----------------------------
6 tb Olive oil
8 Jalapenos; halved, seeded,
- deveined
8 Serranos; halved, seeded,
- deveined
6 Avocados; halved, peeled,
- pitted
4 cl Garlic
4 tb Rough chopped fresh cilantro
- leaves
4 ts Lime juice
6 tb Chicken stock
1 ts Onion powder
Salt & fresh ground pepper

Recipe courtesy of Eddie Bernal

Combine bread crumbs, crushed tortilla chips, paprika,
garlic, salt, pepper, cayenne, and thyme in a shallow
dish or bowl. Place flour in another shallow dish or bowl
and eggs in a third. Dredge shrimp, 1 at a time, in the
flour, then eggs, and then the bread crumb mixture.

Heat canola oil in a heavy skillet over medium-high heat.
When oil is hot, gently add shrimp and cook until golden
brown, turning once, about 1 minute per side. Serve
immediately with Avocado Salsa.

AVOCADO SALSA: Heat olive oil in a large skillet over
medium heat. Add jalapenos and serranos and fry over
medium heat until tender. Drain and let cool slightly.
Add fried peppers to a food processor or blender, along
with the avocados and garlic. Blend until smooth. Add
cilantro, lime juice, chicken stock, onion powder, and
salt and pepper, to taste. Blend until smooth.

Serve with Santa Rita Shrimp.

RECIPE FROM: https://www.foodnetwork.com

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