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1
Place onion, garlic, horseradish, cilantro, mint, basil and olive oil in food processor or blender; pulse 4-5 times to chop ingredients. Process until fairly smooth after adding zest, juice, honey and catsup. Pour into a serving bowl and season with salt and pepper. If desired, cocktail sauce can be spiced up with pepper sauce to taste. [This step can be done up to 2 days in advance; store in a tightly sealed container in the refrigerator. Recipe may be doubled or tripled, but prepare in several batches.]
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2
Place a Dutch oven on the stove over medium heat and add enough oil to come up 3 inches on the sides. Heat oil to 350 degrees F on a deep frying thermometer.
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3
Place shrimp in a large bowl and toss with coriander, mint, salt, pepper and 1/4 cup of flour to coat.
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4
In another large bowl, whisk together 1 cup flour, 1 tablespoon cornstarch, ginger ale and seltzer water to form a batter. Add floured shrimp to batter and toss to coat.
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5
Use a spider or slotted spoon to transfer shrimp to hot oil and cook shrimp until crispy and golden brown, approximately 2 minutes, carefully stirring to ensure shrimp don't clump together. Remove from oil and drain on paper towel-lined baking sheet; season with salt.
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6
Use a mandolin or sharp knife to thinly slice citrus fruit. Toss sliced fruit with remaining cornstarch and flour. Add fruit to hot oil and fry for 1 minute; drain on paper towel. Mound shrimp and fruit on serving platter, sprinkle with fresh chopped herbs and serve with cocktail sauce. [Recipe may be doubled or tripled, but fry in batches, allowing oil to come back up to temperature, adding more oil as necessary.]
