Yuca Stuffed Crispy Shrimp with Norman's "Mo J." Scotch Bonnet Tartar Salsa

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1 cup cooked and mashed yuca

1 Scotch Bonnet, stem and seeds discarded, minced

2 to 3 cloves or peeled garlic, minced

Kosher salt and freshly toasted cracked black pepper, to taste

12 very large, fresh shrimp (16 to 20 count)

1 cup seasoned flour

1 egg plus 3 tablespoons water, beaten together to make an egg wash

2 cups panko, Japanese bread crumbs

Peanut oil, for frying

Scotch Bonnet Tartar Salsa, recipe follows

Slaw, recipe follows

Norman's "Mo. J", recipe follows

Scotch Bonnet Tartar Salsa:

3 egg yolks

1 tablespoons champagne vinegar

1 teaspoon pickling juice from the Scotch Bonnets

1/2 cup virgin olive oil

1/2 cup canola oil

1 1/2 tablespoons pickled Scotch Bonnets, recipe follows

3 tablespoons sweet butter pickles, diced small

2 tablespoons red onion, peeled and diced small

1 hard cooked egg yolk, yolk sieved, white chopped small

Kosher salt and freshly cracked black pepper, to taste

Slaw:

1 1/2 cups fresh hearts of palm, peeled and very thinly sliced

1/4 cup jicama, peeled and julienned

1/4 red bell pepper, stem and seeds discarded, julienned

1/4 yellow bell pepper, stem and seeds discarded, julienned

1 Scotch Bonnet chile, stem and seeds discarded, minced

1/2 small red onion, peeled and julienned

3 scallions, trimmed and finely chopped

1/2 cup virgin olive oil

1/4 cup freshly squeezed orange juice

1 teaspoon, freshly toasted and ground coriander

1/2 teaspoon sugar

1/2 teaspoon freshly ground black pepper

Kosher salt, to taste