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SERVES:
4

INGREDIENTS:

• 12-16 large, raw, completely peeled and deveined shrimp


• ½ cup all-purpose flour (or more as needed)


• 2 large eggs


• 1 – 1 1/2 cups finely ground corn tortilla chips


• olive or vegetable oil for sautéing shrimp


• 4 ears corn, kernels removed from cobs (approx. 2 cups)


• ½ large red pepper, deseeded and thinly sliced


• 1 small, or ½ large, deseeded and minced jalapeno pepper


• ¼ cup chopped fresh cilantro


• ¼-1/2 tsp ground cumin (to taste)


• Salt to taste


• Juice of half a lime


• 3-4 Tbs olive oil

PROCEDURE:

Make the salad first by using a large mixing bowl to combine the corn, half of a large, deseeded and thinly sliced red pepper, half of a large, deseeded and minced jalapeno pepper, 1/4 cup fresh chopped cilantro and 1/4-1/2 tsp of ground cumin. Add a pinch of salt to that and the juice of half a lime, then drizzle in 3-4 Tbs olive oil and mix it up.

Put 1/2 cup all-purpose flour in one shallow bowl, beat 2 eggs in a second bowl and add 1 - 1 1/2 cups of finely ground corn tortilla chips to a third bowl.

Dredge the shrimp, one at a time, first in the flour, then lightly in the eggs and then roll it around in the corn chips to coat and place them on a clean plate as you go.

Sauté the shrimp in a large, nonstick sauté pan, on medium high heat in a few Tbs of oil. Stay with them and carefully flip them around as they're cooking so that they brown up evenly and you may need to add a little more oil as you go.

You may want to turn the heat down a bit as they're cooking and, depending on the size of the shrimp, they shouldn't take any more than 4-5 minutes total. Serve around the corn salad.

HINTS:

This technique also works with salmon or thin chicken breasts or cutlets. Use a pinch of red pepper flakes in place of the jalapeno if you want. Use a food processor to grind the chips or use a large Ziploc bag and roll a rolling pin over the top. Just make sure you leave a tiny opening in the bag to let the air escape as you crush the chips.