INGREDIENTS

8 Mission® 12" Heat Pressed Flour Tortillas (10430)  
1/2 cup All Purpose Flour  
2 large Eggs  
1 cup  Beer  
1/2 cup  Butter , melted 
1/2 tsp.  Salt  
1/2 tsp.  Pepper  
12 medium Shrimp , deveined, tails on 
Garlic Chili Oil  (see Related Recipe) 
Basil Garlic Sauce  (see Related Recipe) 

DIRECTIONS

1.) Cut the tortillas in half. Place the linguine pasta attachment on a pasta maker and adjust to the widest setting. Run the tortillas through the pasta maker, making fine tortilla threads. Line the threads up on a baking sheet, spreading them out as much as possible. Cover with plastic wrap and set aside.

2.) In a mixing bowl, combine the flour, egg, beer, butter, salt and pepper.

3.) Butterfly the shrimp, leaving the tail on. Butterflying the shrimp will help the shrimp cook faster. Dip the shrimp in the batter, shaking off the excess.

4.) Starting at one end of the threads, roll the shrimp in the threads, until fully encased. Squeeze the shrimp slightly to set the tortilla threads. Place on baking sheet until all the shrimp are rolled in the threads.

5.) In a deep fryer or a large saucepan, heat 2" of oil over medium high heat. Fry the shrimp until golden brown and the shrimp is cooked through, approximately 4 minutes.

6.) Place three shrimp on each plate. Drizzle the red chili oil and cilantro dressing around shrimp.

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