Ingredients

• 2 cups bread crumbs
• 3 cups crushed tortilla chips
• 2 tablespoons paprika
• 2 tablespoons minced garlic
• 2 tablespoons salt
• 2 tablespoons freshly ground black pepper
• 2 teaspoons cayenne pepper
• 1 tablespoon dried thyme
• 2 cups all-purpose flour
• 4 eggs, beaten
• 16 large gulf shrimp, deveined
• 1 1/2 tablespoons canola oil
• Avocado Salsa, recipe follows

Directions

Avocado Salsa:

6 tablespoons olive oil

8 jalapeno peppers, cut in 1/2, seeded, and deveined

8 serrano peppers, cut in 1/2, seeded, and deveined

6 avocados, cut in 1/2, peeled, and pitted

4 cloves garlic

4 tablespoons roughly chopped fresh cilantro leaves

4 teaspoons lime juice

6 tablespoons chicken stock

1 teaspoon onion powder

Kosher salt and freshly ground pepper

Heat olive oil in a large skillet over medium heat. Add jalapenos and serranos and fry over medium heat until tender. Drain and let cool slightly. Add fried peppers to a food processor or blender, along with the avocados and garlic. Blend until smooth. Add cilantro, lime juice, chicken stock, onion powder, and salt and pepper, to taste. Blend until smooth. Serve with Santa Rita Shrimp.