Yield: 4 Servings

Ingredients:

16 each Shrimp, 16/20 ct. peeled, deveined, tail off

Cooking oil as needed

Chef Larry's Mexican Beer Batter:

1/2 cup Flour

1/3 Corn starch

2 each Eggs

1/2 tsp. Paprika

Salt to season

Fresh ground black pepper to season

6 - 7 oz Light Mexican inch

Chef Larry's Vera Cruz Sauce (recipe follows) for service

Fresh cilantro sprigs to garnish

1 each Avocado, peeled, seeded, sliced

Method:
Prepare Chef Larry's Vera Cruz Sauce per recipe, reserve. Prepare Chef Larry's Mexican Beer Batter by combining flour, corn starch and paprika in a bowl, add eggs and 1/2 of the beer. Season with salt and pepper. Whisk until smooth. Add more beer while mixing to achieve batter consistency. Heat cooking oil. Dip shrimp in Chef Larry's Mexican Beer Batter and carefully add to hot oil. Cook shrimp until golden. Remove and place on a paper towel. Place Chef Larry's Vera Cruz Sauce in the center of each serving plate. Portion shrimp over sauce. Garnish with sliced avocado and fresh cilantro sprigs. Serve immediately.

Chef Larry’s Vera Cruz Sauce

Yield: 1 1/2 cups

Ingredients:

2 tbsp. Olive oil

1/2 cup Onion, diced

1 tsp. Fresh garlic, minced

1/2 cup Green bell pepper, seeded and diced

1/2 cup Red bell pepper, seeded and diced

1 each Jalapeno pepper, seeded and diced small

1/4 tsp. Ground cumin

1 cup Diced tomatoes with juice

1/4 cup Fresh cilantro leaves, minced

1/2 tsp. Oregano leaves

Salt to taste

Fresh ground black pepper to taste

Method:
Heat olive oil in a small saucepan over medium heat. Add garlic, onion, peppers, ground cumin and oregano. Sauté until slightly, do not brown. Add tomatoes. Reduce to low heat and slowly simmer for 25 - 30 minutes. Season with salt and pepper.