Title: Coconut Lime Shrimp with Mango Jalapeno Dipping Sauce

From the Tostitos Fiesta Bowl Ultimate Tailgate Cook-off (finalist Jim Stansberry)
Dec. 27, 2000

Shrimp:
1/2 bag coarsely crushed Tostitos With a Hint of Lime tortilla chips
7 ounces shredded coconut
1 cup flour
1/2 bottle Corona beer
1 tablespoon freshly squeezed lime juice
1 cup canola oil
16 jumbo shrimp, shell removed and deveined

Sauce:
1 large mango, ripe
4 jalapeņos, cooked, seeded and chopped
2 tablespoons canola oil
1 tablespoon rice or red wine vinegar
1 tablespoon onion
Juice from 1 orange
1 coconut (optional)

To cook shrimp: In a medium bowl, mix Tostitos crumbs and shredded coconut. Pour mixture onto a plate and set aside.

In a medium bowl, mix flour, beer and lime juice by hand until blended and lump-free.

In a medium skillet, heat canola oil.

Dip shrimp in beer batter and roll in Tostitos-coconut mixture until heavily coated. Place shrimp in hot oil and cook for 3 to 5 minutes on each side.

Remove shrimp from oil and pat with paper towel to remove excess oil.

To prepare sauce: In a food processor or blender, mix all the sauce ingredients except coconut until blended. Cut coconut in half and fill with dipping sauce, or serve sauce in a small bowl.

Makes 8 servings.

Recipe as shared on our discussion boards by MSChile

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