Lemony Fried Shrimp Cocktail With Adobo Cocktail Sauce

• 1 cup chili sauce
• 1 chipotle pepper in adobo, plus 2 tsp. adobo sauce
• 1 teaspoon prepared horseradish
• 1 1/2 teaspoons smoked paprika
• 1 1/2 pounds unpeeled raw medium-size shrimp, peeled and deveined with tails left on
• 3 to 4 cups peanut oil
• 1 cup (about 4 1/4 oz.) all-purpose flour
• 1 cup club soda
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 teaspoons lemon zest (from 2 lemons)
• 1 lemon, cut into wedges

1. Process chili sauce, chipotle pepper, adobo sauce, horseradish, and paprika in a mini food processor until smooth. Refrigerate until ready to serve.
2. Place shrimp in a single layer on a baking sheet lined with paper towels. Top with additional paper towels, and press gently to absorb any remaining moisture on shrimp. Set aside.
3. Pour oil to a depth of 1 1/2 inches in a large, heavy saucepan or Dutch oven, and heat over medium-high to 350u0b0F.
4. While oil is heating, whisk together flour, club soda, salt, pepper, and lemon zest in a medium bowl until smooth. Dip shrimp into batter, leaving the tails uncoated and letting excess drip back into bowl.
5. Fry shrimp, in batches, in hot oil until golden brown, about 1 minute per side. Drain on paper towels. Serve with cocktail sauce and lemon wedges.

chili sauce, pepper, horseradish, paprika, shrimp, peanut oil, flour, club soda, kosher salt, black pepper, lemon zest, lemon

Taken from www.myrecipes.com/recipe/lemony-fried-shrimp-cocktail-adobo-cocktail-sauce (may not work)