Pitch and putt peppered shrimp

Try this zesty salad recipe with succulent peppered shrimp for a flavorful culinary experience that will tantalize your taste buds.

Ingredients:

• 1 liter canola oil, or enough as needed to deep-fry
• 910g (21 to 25 size) shrimp, peeled and deveined
• 3 cups all-purpose flour
• 1 cup cornstarch
• 3 tablespoons Irvine Spices Roasted Garlic Pepper Seasoning
• 1 to 2 teaspoons salt
• 1 lemon
• 12 lobster rolls (with slit on top)
• 2 cups fresh lettuce (such as red leaf or green leaf), rinsed and dried with a salad spinner and sliced julienne
• 2 large ripe tomatoes, seeds removed and diced

Instructions:

1. Preheat oil in a deep fryer to 190 °C.
2. Combine flour, cornstarch, Roasted Garlic Pepper Seasoning, and salt in a plastic bag. Add shrimp in small portions and shake to cover with the flour mixture. Deep fry until they turn golden brown.
3. Transfer the fried shrimp onto paper towels to absorb excess oil and sprinkle freshly squeezed lemon juice on top.
4. Fill lobster rolls with shredded lettuce, tomato, and the fried shrimp. Accompany with your preferred seafood sauce.

Summary:

• Calories: 12907 kcal
• Fat: 961 g
• Protein: 295 g
• Carbs: 794 g
• Potassium: 4736 mg
• Magnesium: 673 mg