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1
Combine bread crumbs, crushed tortilla chips, paprika, garlic, salt, pepper, cayenne, and thyme in a shallow dish or bowl.
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2
Place flour in another shallow dish or bowl and eggs in a third.
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3
Dredge shrimp, 1 at a time, in the flour, then eggs, and then the bread crumb mixture.
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4
Heat canola oil in a heavy skillet over medium-high heat.
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5
When oil is hot, gently add shrimp and cook until golden brown, turning once, about 1 minute per side.
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6
Serve immediately with Avocado Salsa.
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7
6 tablespoons olive oil
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8
8 jalapeno peppers, cut in 1/2, seeded, and deveined
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9
8 serrano peppers, cut in 1/2, seeded, and deveined
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10
6 avocados, cut in 1/2, peeled, and pitted
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11
4 cloves garlic
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12
4 tablespoons roughly chopped fresh cilantro leaves
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13
4 teaspoons lime juice
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14
6 tablespoons chicken stock
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15
1 teaspoon onion powder
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16
Kosher salt and freshly ground pepper
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17
Heat olive oil in a large skillet over medium heat.
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18
Add jalapenos and serranos and fry over medium heat until tender.
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19
Drain and let cool slightly.
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20
Add fried peppers to a food processor or blender, along with the avocados and garlic.
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21
Blend until smooth.
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22
Add cilantro, lime juice, chicken stock, onion powder, and salt and pepper, to taste.
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23
Blend until smooth.
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24
Serve with Santa Rita Shrimp.
