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| Shrimp in Fluffy Batter ~ Shrimp in a delicate batter 1 lb shrimp in their shell 1 tsp. tequila (you may substitute with a white wine) 1 tbsp lime juice cornstarch as required oil for frying for the batter: 2 egg whites 2 tbls cornstarch pinch of salt Seasonings: Salsa Cruda , Salsa Verde or if you dare Habanero Mayonnaise 1. Wash the shrimp. Remove the shells leaving the tails intact. Remove the vein that runs down the back. 2. Place the shrimp in a dish and sprinkle with tequila and lime juice. Allow to stand for 5 - 6 minutes. 3. Drain the shrimp and hold them by the tail, dip them one by one into the cornstarch to coat throughly. Shake off the excess. 4. Separate the egg yolks from the whites. Mix whites gently to obtain an even consistency. 5. Whisk the egg whites until stiff but not to dry, the batter should be made in the proportion of 2 egg whites to 2 tablespoons cornstarch, and a pinch of salt. Fold in the cornstarch gently but thoroughly. 6. Cover each shrimp with the batter, use a teaspoon to heap the light mixture onto the shrimp as it does not always cling when dipped. Hold the shrimp by their tails, lower them one by one into hot oil (345o F) and deep fry until golden brown. Serve with Salsa Cruda or Salsa Verde |