Tortilla Shrimp With Mexican Cocktail Sauce

• 12 ounces tomato ketchup
• 2 ounces prepared horseradish
• 1 lemon, juice of, freshly squeezed
• 1 lime, juice of, freshly squeezed
• 14 cup dill pickle relish
• 14 cup chopped fresh cilantro
• 1 teaspoon Worcestershire sauce
• salt and pepper
• jumbo shrimp, peeled and de-veined (leave tail on)
• 1 (1 1/4 ounce) package taco seasoning
• 1 12 cups all-purpose flour
• 1 tablespoon cornstarch
• 1 cup ice cold water
• 4 cups Japanese-style bread crumbs
• 1 cup finely crushed tortilla chips

1. Mix all ingredients for the cocktail sauce together.
2. This can be made ahead of time and refrigerated up to 3 days.
3. Wash shrimp, pat dry and toss in a bowl with the taco seasoning, set aside.
4. In another bowl combine flour, cornstarch and water.
5. In a separate bowl combine breadcrumbs and tortilla chips.
6. Holding the tail of each shrimp, dip them into the batter, then dredge through the crumb mixture.
7. Reserve battered shrimp in freezer or refrigerator until ready to fry.
8. Fry in hot oil until golden brown.
9. Drain and serve with cocktail sauce.

tomato ketchup, horseradish, lemon, lime, dill pickle, fresh cilantro, worcestershire sauce, salt, jumbo shrimp, taco seasoning, flour, cornstarch, water, bread crumbs, tortilla chips

Taken from www.food.com/recipe/tortilla-shrimp-with-mexican-cocktail-sauce-333817 (may not work)