1 lb shrimp; peeled, deveined
8 corn or flour tortillas (We like whole wheat.)
2 cups fresh garden salad (lettuce, tomatoes, jicama, fresh turnips, etc.)
mayo or salad dressing to taste
1 cup flour (plus an extra 1/2 cup for coating shrimp
1 tsp baking powder
1/2 tsp salt
1 cup beer
salt and pepper to taste
garlic powder (optional)
onion powder (optional)
Chef Paul’s Salt-free Magic Seasoning (optional)
oil for frying
Season shrimp with salt & pepper and/or other seasonings if desired. Set aside.
Combine flour, salt, and baking powder in medium size bowl. Combine beer and egg; then add to flour mixture. Stir briefly; don’t worry about lumps.
Heat about 1/4 inch of oil in heavy frying pan. When a pinch of flour dropped into the oil sizzles, the oil is ready. Roll shrimp in flour; then dip in batter. Place a few pieces of battered shrimp into the pan and fry until golden brown on both sides. Remove to paper towel covered plate to drain. Continue until all of the shrimp is cooked.
Warm tortillas either in the microwave or in a dry skillet. Spread a bit of mayo on a tortilla, and top with shrimp pieces and a bit of salad. Roll up like a burrito, and serve with plenty of cold beer.
I like mine with a bit of mayo and a squirt of fiery hot Chinese chili sauce or any good hot sauce. Also, excellent with a spoon of Corn, Tomato, & Black Bean Salsa.