1.5 lb jumbo shrimp, tails on, rinsed, cleaned, and butterflied

1/2 cup of white flour

1.5 cups of panko bread crumbs

2 tsp Spice Tree Organics Mexico City Barbacoa Blend

1 egg

2 Tbs water

Frying oil

Salt to taste



Toss the shrimp with 1 tsp of the spice blend.  Set aside.

Set up your stations - first plate should contain the flour.  Beat the egg and water in a bowl.  Third plate will contain the panko crumbs mixed with the other 1 tsp of spice blend.  Add salt to the breadcrumbs until properly seasoned.

Holding the shrimp's tail with your hand or tongs dredge the shrimp in the flour.  Shake off excess and then dip the floured shrimp in the egg making sure all parts are wet.  Last dredge the shrimp in the breadcrumb mixture and shake off excess breadcrumb.

Heat oil to a temperature of 325F in a frying pan or small pot. Fry the shrimp in small batches until light golden color is achieved.  Serve alongside Cuban Rice and Black beans or a refreshing Mexican Corn and Bean salad.