Avocado And Shrimp Salad With Chili Lime Mayo

• 3/4 cup stale breadcrumbs
• 2 tbsp finely grated Parmesan cheese
• 1 tsp finely grated lime peel
• 12 None jumbo shrimp, peeled and deveined, with tails intact
• 2 tbsp flour
• 1 None egg, lightly beaten
• None None Vegetable oil, for shallow-frying
• 2 cups baby spinach leaves
• 3 medium avocados, pitted, peeled and thickly sliced
• 1 None fresh long red chili pepper, finely chopped
• None None FOR THE CHILI LIME MAYONNAISE
• 1/2 cup mayonnaise
• 1 None fresh small red Thai chili pepper, finely chopped
• 1 tbsp lime juice

1. Combine the breadcrumbs, cheese and lime peel in a medium bowl. Coat the shrimp in flour, shaking off the excess. Dip in egg, then coat in the breadcrumb mixture.
2. Heat the oil in a wok on medium heat. Shallow-fry the shrimp, in batches, until lightly browned. Drain on paper towels.
3. For the chili lime mayonnaise, whisk all ingredients in a small bowl.
4. Divide the spinach among plates. Top with avocado and shrimp. Sprinkle with the chili pepper then drizzle with mayonnaise.

stale breadcrumbs, parmesan cheese, lime peel, jumbo shrimp, flour, egg, vegetable oil, baby spinach, avocados, long red chili pepper, mayonnaise, mayonnaise, chili pepper, lime juice

Taken from recipes-plus.com/api/v2.0/recipes/34531 (may not work)