Santa Rita Shrimp

Ingredients

• 2 tablespoons pepper black freshly ground
• 2 cups bread crumbs 
• 1.5 tablespoons canola oil 
• 2 teaspoons cayenne pepper 
• 1 tablespoon thyme leaves dried
• 4  eggs beaten
• 2 cups flour all-purpose
• 2 tablespoons garlic minced
• 2 tablespoons paprika 
• 2 tablespoons salt 
• 16 large gulf shrimp deveined
• 3 cups tortilla chips crushed

Equipment

• food processor
• bowl
• frying pan
• blender

Directions

1. Combine bread crumbs, crushed tortilla chips, paprika, garlic, salt, pepper, cayenne, and thyme in a shallow dish or bowl.
2. 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.
3. 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.
4. Serve immediately with Avocado Salsa.
5. tablespoons olive oil
6. jalapeno peppers, cut in 1/2, seeded, and deveined
7. serrano peppers, cut in 1/2, seeded, and deveined
8. avocados, cut in 1/2, peeled, and pitted
9. cloves garlic
10. tablespoons roughly chopped fresh cilantro leaves
11. teaspoons lime juice
12. tablespoons chicken stock
13. teaspoon onion powder
14. Kosher salt and freshly ground pepper
15. Heat olive oil in a large skillet over medium heat.
16. Add jalapenos and serranos and fry over medium heat until tender.
17. Drain and let cool slightly.
18. Add fried peppers to a food processor or blender, along with the avocados and garlic. Blend until smooth.
19. Add cilantro, lime juice, chicken stock, onion powder, and salt and pepper, to taste. Blend until smooth.
20. Serve with Santa Rita Shrimp.