Mesquite Almond Shrimp
Mesquite flour can be found online at www.casadefruta.com, www.desertusa.com and www.amazon.com, as well as at select health-food stores.
1-1/2 pounds cleaned, tail-on large shrimp (15-20 per pound)
1/4 cup tangerine juice plus 1 tablespoon grated zest, divided
2 tablespoons Barbados rum, such as Mount Gay
2 dashes bitters
Freshly ground black pepper
1/2 teaspoon sugar
1-1/2 cups chopped sliced
1 tablespoon plus 1 teaspoon mesquite flour
1/4 teaspoon cayenne or
Canola or vegetable oil for frying
In a large, nonreactive bowl, toss the shrimp with the tangerine juice, rum, bitters, a pinch of salt, a couple grinds of pepper and sugar. Cover and refrigerate for 1 hour.
In a medium bowl, toss the almonds wi