1 cup barbecue sauce |
1/4 cup honey |
1/4 cup lime juice (about 1 1/2 limes) |
1/4 cup canola oil |
2 teaspoons dijon mustard |
pinch red chile flakes |
pinch chile powder |
pinch cayenne pepper |
4 chipotles in adobo |
3/4 cup all-purpose flour |
1 teaspoon kosher salt |
1 teaspoon fresh cracked black pepper |
1/4 teaspoon cayenne pepper |
1/4 teaspoon chili powder |
12 ounces rock shrimp (about 1 1/2 cups) |
canola oil, for frying |
1 cup cooked rice noodles, optional, for garnish |
6 lime wheels, optional, for garnish |
4 tablespoons mango jicama salsa, recipe follows |
1 pinch chile threads, optional, for garnish |
lotus chips, optional, for garnish |
2 lime wedges, for service |
cook's note: lager-style beer goes great with this recipe. |
1 cup jicama, diced into 1/8-inch pieces |
1 cup ripe mango, diced into 1/8-inch pieces |
1/4 cup 1/8-inch diced red onion |
2 teaspoons minced jalapeno |
1 tablespoon chopped fresh cilantro |
1 tablespoon sweet chili sauce |
1/4 teaspoon sea salt |