Crispy Shrimp with Pepper Jelly and Herbs

Name: Crispy Shrimp with Pepper Jelly and Herbs
Yield: Serves 6
Ingredients: Pepper Jelly Vinaigrette:; 1½ cup grape seed oil; ½ cup pepper jelly; ¼ cup rice vinegar; ½ Tbs. sriracha sauce; 1 tsp. good quality fish sauce; Juice of one lime (zest it first and reserve the zest); Salt to taste; Herb Salad:; 1 cup heirloom cherry tomatoes cut in quarters; 1 small red onion, julienned; ½ cup small diced seedless cucumber; ¼ cup roughly chopped toasted peanuts; Leaves from 1 bunch fresh mint; Leaves from 1 bunch fresh cilantro; 1 bunch chives, snipped; Aerated Batter:; 1½ cup all-purpose flour; ½ cup rice flour; ½ tsp. baking soda; 1 cup Coors Light beer; ½ cup vodka; br; Peanut oil, for frying; 12 large Louisiana shrimp, deveined

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Yield: Serves 6

East meets Deep South in this tempting hors d'oeuvre. A tempura-inspired batter makes these shrimp incredibly crisp and light, while the sweet and spicy vinaigrette pairs Southern pepper jelly with Thai chili paste and fish sauce.

Yield: Serves 6

Directions

Make the vinaigrette: Combine all ingredients in a mason jar. Place lid on jar and shake with vigor. Make the salad: Combine all ingredients in a bowl and season with salt and the zest of the juiced lime. Make the batter: Combine all ingredients with a whisk until smooth. Finish the dish: Add the peanut oil to a large pot to reach a depth of 3-4 inches, and heat the oil to 375°F. Dip each shrimp into batter. Add to the oil and fry for 1-1/2 to 2-1/2 minutes until golden and cooked through. Remove the shrimp from the oil and drain on a plate lined with a paper towel. Serve the shrimp with the vinaigrette and herb salad.