Margarita Fried Shrimp

• 6 Jumbo Shrimp peeled and deveined
• 1 cup Flour
• ¼ cup Cornmeal
• 2 tbsp Cajun seasoning
• ¼ cup Water
• 2 cups Oil for frying
For sauce
• 2 tbsp CBB’s Kickin’ Mango Margarita Cocktail Preserves
• 2 tbsp Water
• 1 tsp Soy sauce
• 1 tbsp Lime Juice
• 1 tbsp Thai Sweet chili sauce- can be substituted with ½ tsp chili flakes and 1  clove of garlic finely chopped.
• 1 tsp chopped cilantro

Heat oil in a saucepan on medium-high heat until it reaches 325- 350 degrees F. To check if it is hot enough, you can sprinkle a pinch of flour into the Oil, and if it sizzles, it is ready. Take a bowl and add flour, cornmeal, and Cajun seasoning. Mix until well combined. In another bowl, add water and 1/3 of the flour mixture and whisk to make a smooth runny paste. Dredge shrimp in flour and water mixture then coat with first flour mix. Slowly drop into Oil and fry until golden and crispy. Pull shrimp out of Oil and place on a plate lined with paper towels to drain the Oil, so they stay nice and crispy.

Now take another saucepan and add preserves, water, soy sauce, lime juice, chili sauce, and cilantro. Heat on the stovetop on medium setting until combined and the sauce comes to a light simmer. Toss in fried shrimp and enjoy rice, a salad, or as a standalone appetizer. This sauce also makes for a great dipping sauce or glaze for chicken or fish.

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