Pitch and Putt Peppered Shrimp

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
6 servings of 2 sandwiches each
Level:
Intermediate

Ingredients
  • 1 liter canola oil, or enough as needed to deep-fry
  • 2 pounds (21 to 25 size) shrimp, peeled and deveined
  • 3 cups all-purpose flour
  • 1 cup cornstarch
  • 3 tablespoons Irvine Spices Roasted Garlic Pepper Seasoning
  • 1 to 2 teaspoons salt
  • 1 lemon
  • 12 "lobster" rolls (with slit on top)
  • 2 cups fresh lettuce (such as red leaf or green leaf), rinsed and dried with a salad spinner and sliced julienne
  • 2 large ripe tomatoes, seeds removed and diced
Directions
  • Heat oil in deep-fryer to 375 degrees F.

  • Shake flour, cornstarch, Roasted Garlic Pepper Seasoning, and salt together in a plastic bag. Add shrimp to bag in small batches and shake to coat with flour mixture. Deep-fry until golden brown.

  • Remove to paper toweling to drain and squeeze fresh lemon juice on top.

  • Place into lobster rolls with shredded lettuce and tomato. Serve with your favorite seafood sauce.


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