Coconut Shrimp with California Avocado Hot Sauce

1. Dry shrimp with a paper towel and mix with paprika, garlic powder, salt and pepper. Drizzle with olive oil and set aside.
2. Mix coconut flakes and panko bread crumbs in a large mixing bowl and set aside.
3. In a separate mixing bowl, beat eggs and set aside.
4. Add vegetable oil to a deep skillet and place on high heat for about 10 minutes.
5. Dip shrimp in beaten eggs then the panko/coconut flakes and add to the hot skilled for 3-5 minutes or until the coating is crispy.
6. Serve on a shareable plate with California Avocado Hot Sauce.

California Avocado Hot Sauce Instructions:

1. In a dry skillet on medium-high heat, add jalapeños to slightly blister.
2. Once blistered, place in a blender or food processor with remaining hot sauce ingredients. Blend until smooth and vibrant green.
3. Place in a small ramekins for dipping.

Serving Suggestion: For a spicier hot sauce, leave seeds in the jalapeños. Serve a plate of Coconut Shrimp with California Avocado Hot Sauce along with a side of fries for a hearty, shareable meal.

Beverage Pairing: A light lager or pilsner would make a crisp pairing with the fresh fried shrimp.