Ingredients

• 8 oz. 8/10 Head-On “Bikini” Shrimp
• 1/3 cup. Corn Starch
• 1/3 cup. Tempura Batter Mix
• 1 Tbsp. Spice Orange Gochugaru Chile
• 1 Tbsp. Onion Green Ice-less
• 1/4 cup. Dressing Sesame Deep Roasted
• 1 ea. Lime
• 1 ea. Lemon
• Salt and Pepper to taste

Directions

1. For the garnish, slice the lemon and limes these will be used as garnish for the plate. slice the green onion on a heavy bias and place in an ice bath let curl and reserve.
2. For the tempura batter, mix the tempura according to the directions and place in the cooler to remain very cold.
3. For the shrimp, on a plate place the corn starch and dredge the shrimp in the corn starch. Then place a skewer through the shrimp to keep straight as it is being fried. Holding the head place the shrimp in the batter not getting any on the head. Deep fry for 2-3 minutes drain very well.
4. For the plate, place the fried shrimp in a row on a plate and garnish with the lemon, lime slices, and the green onion dust with the Orange Gochugaru. Serve with the sesame dressing.