Sea and Be Seen : A Trio of Spiny Tail Lobster and Alligator Pear Salad, Crispy Rock Shrimp, and a Daiquiri Shot

  • Preparation Time60 mins
  • Cooking Time30 mins
  • Serves4
  • DifficultyHard
Ice, for shaker
1 large lime, cut into 4 wedges
8 ounces white rum
2 ounces premium Triple Sec
4 ounces simple syrup, recipe follows
2 ounces fresh squeezed lime juice
Simple Syrup:
1 cup sugar
1 cup water
Crispy Rock Shrimp:
2 medium eggs
1 (12-ounce) can club soda, chilled
2 cups all-purpose flour
Salt and pepper
1 pound rock shrimp, cleaned and deveined
Canola oil, for frying
Miami Mojo, recipe follows
Alligator Pear Salad, recipe follows
Fill a large bar shaker with ice. Add the lime wedges and rum and crush together with a muddler or wooden spoon. Add the Triple Sec, simple syrup, and lime juice and shake well. Strain into shot glasses and serve as part of the trio.
In a small saucepan, stir sugar into water. Cook over low heat until the sugar has dissolved, about 5 minutes. Let cool and store in an airtight container in the refrigerator for up to 2 weeks.
Fill a heavy Dutch oven a little less than halfway with oil. Heat oil to 360 degrees F.
Crack the eggs into a medium bowl. With a whisk, lightly beat the eggs and pour in the cold soda water. Slowly incorporate the flour into the egg mixture and continuing to whisk until a smooth batter forms. Season the batter with salt and pepper. Pat the shrimp dry with a paper towel. Dip the shrimp into the batter allowing the excess batter to drip off. Fry the shrimp in the heated oil until golden brown and just cooked within, about 4 minutes. Remove to a paper towel lined plate to drain. Serve immediately as part of the trio with the Miami Mojo.

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