Recipe: Panko Crusted Shrimp with a Jalapeno Honey sauce

For the Jalapeno Honey Sauce:
1/4 Jalapeno, finely diced
1 tbs honey
1 tsp olive oil
2 or 3 shots of rum
1 clove of garlic, crushed

For the Shrimp:
1 cup panko bread crumbs
1 tsp paprika
1 tsp oregano
Salt and pepper to taste
Red pepper flakes to taste
24 shrimp (around 6 per person)
1 egg, beaten

Coat the bottom of a sauce pan with a thin layer of olive oil. Over a low flame, brown a clove of garlic. Remove and then add the Jalapeno. Sautee for about 1 minute and then add the honey and rum. Reduce down stirring constantly.

Beat the spices into the egg. Make sure your shrimp are clean. Dip each into the egg mixture and then dredge in flour. For an extra crispy version dip, dredge in both a second time.
Lightly fry in oil until the shrimp turn a beautiful red color.
When you take the shrimp out of the oil, lay on a paper towel to absord the excess oil.
Drizzle with the Jalapeno Honey Sauce and serve with a salad.

For a lighter version, bake the shrimp in at oven preheated to 300° for about 10 minutes or until the shrimp turn red underneath the batter.

Panko Crusted Baked Shrimp served with a side salad and brown rice risotto with asparagus

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