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Fried Shrimp Tacos1 pound raw shrimp (21/25 size), peeled and deveinedcornstarch, for tossingsalt and pepper, to tasteFor the batter:¾ cup all-purpose flour1 teaspoon baking powdersalt and pepper, to taste1 teaspoon chili powder1 COLD bottle of beer, lagerneutral oil for fryingPlace the shrimp in a bowl, season with salt, pepper and toss with a little cornstarch (a couple teaspoons) to help coat the shrimp.Make the batter by mixing the flour, baking powder, chili powder, salt and pepper with a little beer at a time until you get a nice smooth batter.Keep very cold.Heat 1-2 inches of oil in a deep, heavy-bottomed pot to 350˚F. Working with a few shrimp at a time, dip them into the batter and gently lower them into the hot oil. Fry until golden brown on all sides. Remove and drain on a paper towel lined plate. Season with a little salt while warm.Serve the tacos topped with a little cilantro slaw, chipotle mayonnaise and like wedges on the side.For serving:Cabbage and Cilantro Slaw:¼ head green cabbage, shreddedjuice of 1 lime¼ cup cilantro leavessaltCombine all ingredients.Chipotle Mayonnaise:½ cup sour cream½ cup mayonnaisezest of 1 limejuice of 1 lime1 tablespoon adobo sauce from a can of chipotles1 teaspoon honeywhisk together until smoothWarm flour tortillasLime wedge
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