The key to this tasty tropical dish is the pairing of the flavored balsamic vinegars with the infused chipotle olive oil. You can find these, along with all kinds of other fine imported olive oils, specialty oils and balsamic vinegars, at Olive Morada in Islamorada.
For the Dipping Sauce:
3 Oz Olive Morada’s Pineapple Balsamic Vinegar
3 Oz Olive Morada’s Infused Chipotle Olive Oil
4 Oz Mayonnaise (may substitute sour cream or Greek yogurt)
1/2 Tbs Sugar
Emulsify all ingredients together, and chill
For the Shrimp:
1.5 Lb. or 13-15 Shrimp (peeled and deveined, do not remove the tails)
8 oz. Rice Flour
1/4 Cup Shredded Coconut
1/2 Cup Olive Morada’s Coconut Balsamic Vinegar
1/4 Cup Olive Morada’s Pineapple Balsamic Vinegar
1/2 Cup sparkling water (must be cold)
4 Tbs Corn Starch for dusting
Himalayan Pink Sea Salt and Ground Black Pepper, to taste
Vegetable Oil for frying
Put vegetable oil in a heavy bottom pan or fryer and heat 375º. Mix together all ingredients except for corn starch and shrimp, and whisk until smooth. Coat shrimp with corn starch and dip shrimp in batter until completely coated. Fry in oil for 3-5 minutes or until golden brown.
Serve Pina Colada Shrimp with dipping sauce, and enjoy!
You’ll be amazed at how many delicious possibilities you can whip up in your kitchen using Olive Morada’s line of fine imported olive oils, specialty oils and balsamic vinegars. Taste for yourself at their fun little shop located at 82245 Overseas Hwy in Islamorada. Info: 305-735-4375; olivemorada.com.
thanks to Catherine in Long Grove for this Original Recipe
