20 each large shrimp, peeled to the tail, de-veined
1 cup AP flour
1 teaspoon black pepper (mixed with flour)
3 eggs lightly beaten
1 cup cornmeal
Salt and black pepper to taste


Pre-heat a fryer to 375 degrees. Dredge the shrimp on flour/pepper, then egg, last cornmeal. Fry until GB&D (golden , brown and delicious), about 4 minutes. Drain and season with salt.


3-2-1 SAUCE:
2 each jalapeños
1 tablespoon minced garlic
1/2 tablespoon minced ginger
1/6 cup sugar
1/2 cup rice vinegar
1/3 cup soy sauce
2 medium tomatoes, 1/4" dice
2 tablespoons butter
Canola oil to cook
Salt and black pepper to taste


In a non-reactive sauté pan coated lightly with oil, sauté jalapenoes, garlic and ginger until brown, about 4 minutes. Add sugar and deglaze with vinegar and soy. Reduce by 50 per cent and add tomatoes and butter. Check for seasoning.


1 tablespoon dijon mustard
Juice of 2 limes
1/4 cup canola oil
Zest of 2 limes
Salt and pepper to taste
2 chayotes, peeled and fine julienned
3 each scallions, 1/16" sliced, green part only


In a bowl, whisk together the mustard, juice and oil. Add the zest and toss with the chayote and scallions. Season. This should be done 10 minutes before serving.

PLATING On a plate, place a small amount of the salad in the middle. Surround the salad with the sauce and place 5 shrimp leaning against the salad.