RACHEL CANNON / TWO BITS
Marinade:
1 clove garlic, minced
1/4 c olive oil
2 tsp chili powder
1 tsp paprika
1/2 tsp salt
1 tsp sweet chili sauce
1lb. Gulf Shrimp
Breading:
2 eggs for batter
1/2 c all purpose flour
1/2 c panko bread crumbs
Glaze:
1c sweet chili sauce
1/2 c rice wine vinegar
1/2 c olive oil
1 grapefruit- zest and juice
Mix together all marinade ingredients. Peel and devein the shrimp. Butterfly the shrimp. Marinate the shrimp for 30 minutes.
Mix together all glaze ingredients except oil in a blender, slowly add oil to emulsify. Dust shrimp in flour, egg wash and then cover in panko bread crumbs.
Fry shrimp at 350 until golden brown. In sauté pan heat glaze until it reduces by half and toss shrimp.
