Fried Shrimp with Watermelon and Jicama Coleslaw
by Chef Keith Jones, the Champagne Chef
Serves 4

Ingredients for Shrimp

12 each (16-20) Shrimp, peeled and deveined
1/4 cup Flour
Salt and white pepper - to season flour
1 Egg for egg wash
1/4 cup Water or milk for egg wash
1 cup Bread crumbs
2 cups Peanut or vegetable oil for deep-frying

Method:

• Season flour with salt and white pepper.
• Do a standard breading procedure with the shrimp (flour, egg wash, and bread crumbs).
• Refrigerate for at least 2 hours.
• Pre-heat oil for frying to 350º. Place shrimp in oil and cook until golden.
• Remove from oil, drain, and serve with slaw.

Ingredients for Watermelon and Jicama Coleslaw

2 cups Watermelon, julienne with no seeds
2 cups Jicama, julienne
1 each medium size Poblano or green pasilla pepper, julienne with no seeds
1 small Jalapeno pepper, julienne with no seeds
1/4 cup Olive oil
8 each thin Scallions, thinly sliced
3/4 cup Fresh cilantro, chopped fine
Juice of 2 limes
Salt and pepper - to taste

Method:

• Place all ingredients into a bowl and toss together until incorporated.
• Season to taste with salt and pepper, and serve with fried shrimp.