24 large shrimp, peeled & deveined, leaving the tail on (Chef Keith chose the 16-20 tiger shrimp – the number denote how many shrimp you generally get to the pound)
Salt & pepper
Juice of 2 fresh limes
1 cup all purpose (plain) flour
4 eggs lightly beaten
2 cups mixed nuts (such as macadamia, almonds, cashews, peanuts) finely chopped in a food processor (why not add some seeds too, such as pumpkin)
Pre-heat deep fryer to 350F. Lightly season shrimp with salt & pepper and lime juice. Dust shrimp with flour and dip into the beaten eggs then coat with nuts. Submerge shrimp in deep fryer and fry until golden (2-3 minutes), drain on a paper towel and serve with Cuban Honey-Rhum Cream.
Ingredients (for the Cuban Honey-Rhum Cream)
2 cups heavy cream
3oz dark rum
¼ cup honey
1 tbsp cornstarch
Combine the cream, honey and rum in a saucepan, bring to a rapid boil. Dilute the cornstarch in cold water and pour into the honey-cream while stirring. Allow to boil for 30 seconds, then remove from the heat and allow to cool to room temperature.