Fried Shrimp with Watermelon and Jicama Coleslaw

Serves 4

12 each (16-20) shrimp, peeled and deveined
1/4 cup flour
Salt and white pepper to season flour
1 each egg for egg wash
1/4 cup water or milk for egg wash
1 cup breadcrumbs
2 cups peanut or vegetable oil for deep-frying

Season flour with salt and white pepper. Do a standard breading procedure with the shrimp (flour, egg wash, and breadcrumbs). Refrigerate for at least 2 hours. Pre-heat oil for frying to 350º. Place shrimp in oil and cook until golden. Remove from oil, drain and serve with slaw.

WATERMELON AND JICAMA COLESLAW

2 cups watermelon, julienne with no seeds
2 cups jicama, julienne
1 each medium size poblano or green pasilla pepper, julienne with no seeds
1 small jalapeno pepper, julienne with no seeds
1/4 cup olive oil
8 each thin scallions, thinly sliced
3/4 cup fresh cilantro, chopped fine
Juice of 2 limes
Salt and pepper to taste

Place all ingredients into a bowl and toss together until incorporated. Season to taste with salt and pepper and serve with fried shrimp.