Sauce Directions:
Stir all ingredients together and place in the fridge to set while
you prep and cook the other components of the dish.

Shrimp Ingredients:
• Oil for frying
• All-purpose flour – 1 ½ cups
• Salt – 3 tbsp
• Black pepper – 1 tbsp
• Cayenne pepper – 1 tsp
• Cumin – 1 ½ tsp
• Paprika – 2 tbps
• Frozen shrimp, thawed – 30 pieces

Shrimp Direction:
Heat oil in a deep pan or fryer on medium high heat, drops of water should sizzle when added to the oil, that’s how you know it’s ready. Combine the flour, salt, pepper, cayenne pepper, cumin, and paprika in a medium bowl. Pat the thawed shrimp dry, and toss them in the flour mixture one by one, shaking a little to remove any excess, then adding to the hot oil. I usually cook 10 shrimp at a time, 2 minutes on each side until golden brown. Repeat with the rest of the shrimp, switch out oil if
necessary. Transfer to a paper towel lined plate to rest for a few minutes after cooking.

Salsa Ingredients:
• Pineapple, finely chopped – ½ cup
• Mango, finely chopped – ¼ cup
• Chopped mint – 2 tbsp

Salsa Directions:
Stir all ingredients together and place in the fridge to set while you prep and cook the other components of the dish.

Taco Assembly Ingredients:
• Pea shoots or watercress
• Kumquats, thinly sliced – 3
• Pickled onions – 6 tbsp
• Small flour tortillas – 6

Taco Assembly Ingredients:
Spoon a tsp of the sauce down the middle of the tortillas, top with 3 shrimp. Top shrimp with a small bunch of pea shoots or watercress. Spoon on some of the fruit salsa, followed by 3 or 4 slices of kumquat, and a tbsp of pickled onions, and 2 more shrimp each. Top with more tequila lime sauce and enjoy!