Santa Rita Shrimp

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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

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