Combine the mashed yuca with the Scotch Bonnet, garlic, salt and pepper and set aside.
Leave the tail on the shrimp, peel and de-vein. Butterfly cut the shrimp. Take about 3/4 of a tablespoon of the yuca mash per shrimp and stuff the cavity of the butterfly cut, packing it firmly into place. Repeat with the remaining shrimp.
Dust the stuffed shrimp first in the flour, then the egg wash, and then the panko. Repeat with remaining shrimp. Set them all aside on a plate.
Heat a large heavy skillet with peanut oil until very hot (350 degrees). When the oil is hot lay the shrimp in it and cook until golden and cooked through. Remove them to a plate with an absorbent towel.
Spoon a small dollop of the Scotch Bonnet Tartar Salsa to go under each shrimp on the plates. Lift some of the prepared Slaw onto the center of the plates. Spoon or ladle some of the Mo. J. directly onto each shrimp.
Scotch Bonnet Tartar Salsa:
Put the egg yolks in an electric blender and beat until pale. Whisk in the vinegar and the pickling juice. Now add the olive and canola oil very slowly until it is all incorporated.
Remove the mixture to a bowl and add the pickled bonnets, sweet butter pickles and red onion. Stir in the hard cooked egg. Season to taste. Reserve covered and refrigerated until desired.
Slaw:
Mix the hearts of palm, jicama, bell peppers, chile, onion, and scallion together in a large bowl and set aside. In another bowl mix the olive oil, orange juice, coriander, sugar, black pepper, and salt together. Pour over the slaw and mix well.
Norman's Mo. J. : 6 cloves raw, peeled and minced garlic 1 to 2 Scotch Bonnet chilies, stem and seeds discarded, minced 1/2 teaspoon kosher salt 2 teaspoons, whole and freshly toasted cumin seeds 1 cup pure olive oil 1/3 cup sour orange juice 2 teaspoons Spanish sherry vinegar Kosher salt and pepper, to taste
Mash the raw garlic, chiles, salt and cumin together in a mortar with the pestle until fairly smooth. Scrape this into a bowl and set aside a moment. Now heat the olive oil until fairly hot and pour it over the garlic/chile mixture and allow to stand 10 minutes. Now whisk in the sour orange juice and the vinegar. Season with the salt and pepper, to taste and set aside until ready to use.
Pickled Scotch Bonnets: 8 ounces whole Scotch Bonnet chiles, stem on and seeds intact 6 cloves garlic, thinly sliced 1 tablespoon mustard seeds 1 tablespoon dill seeds 6 small bay leaves 1 cup apple cider vinegar 1 cup champagne vinegar 1 cup water
Make a small, thin slit in each Scotch Bonnet to aid the pickling process. Place the chiles and garlic in a bowl and set aside.
Place the remaining ingredients in a non-reactive saucepan and bring to a boil over medium heat. Pour the boiling mixture over the chiles and garlic, and weigh them down with a plate so they are completely submerged. Let cool. Transfer the chiles and the liquid to an airtight jar or container and keep refrigerated for up to a month.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1599.07 Kcal (6695 kJ)
Calories from fat	1032.44 Kcal
		% Daily Value*
Total Fat	114.72g	176%
Cholesterol	240.86mg	80%
Sodium	2111.39mg	88%
Potassium	2076.49mg	44%
Total Carbs	122.99g	41%
Sugars	20.69g	83%
Dietary Fiber	10.2g	41%
Protein	23.87g	48%
Vitamin C	48.2mg	80%
Vitamin A	0.4mg	12%
Iron	13.6mg	75%
Calcium	211.7mg	21%

Amount Per 100 g
Calories	264.05 Kcal (1106 kJ)
Calories from fat	170.49 Kcal
		% Daily Value*
Total Fat	18.94g	176%
Cholesterol	39.77mg	80%
Sodium	348.65mg	88%
Potassium	342.89mg	44%
Total Carbs	20.31g	41%
Sugars	3.42g	83%
Dietary Fiber	1.68g	41%
Protein	3.94g	48%
Vitamin C	8mg	80%
Vitamin A	0.1mg	12%
Iron	2.2mg	75%
Calcium	35mg	21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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