Cornmeal-Cumin-Crusted Shrimp With Red Pepper-Chipotle Dipping Sauce

• 1 1/4 pounds large unpeeled fresh shrimp
• 1/3 cup cornstarch
• 1 teaspoon salt
• 3 large egg whites
• 1 1/2 tablespoons minced chipotle peppers in adobo sauce
• 1 cup yellow cornmeal
• 2 tablespoons ground cumin
• Peanut oil
• Garnish: lemon wedges, fresh cilantro

1. Peel shrimp, and devein, if desired; set aside.
2. Combine cornstarch and salt in a large zip-top plastic bag. Whisk together egg whites and peppers in a shallow dish. Combine cornmeal and cumin in a shallow dish.
3. Place shrimp in bag with cornstarch mixture; shake to coat well. Dip in egg white mixture, and roll in cornmeal mixture. Fry shrimp, in batches, in 2 inches hot oil (350u0b0) until golden. Serve with Red Pepper-Chipotle Dipping Sauce, and garnish, if desired.

fresh shrimp, cornstarch, salt, egg whites, peppers, yellow cornmeal, ground cumin, peanut oil, lemon wedges

Taken from www.myrecipes.com/recipe/cornmeal-cumin-crusted-shrimp-with-red-pepper-chipotle-dipping-sauce (may not work)