Ingredients

Yields: 6 tacos

• 18-20 Jumbo Shrimp, peeled and deveined

• 6 Fajita flour tortillas

• 1 c. buttermilk (or 1 c. milk + 1 Tbsp. vinegar)

• 1 c. flour

• 2 Tbsp. cornstarch

• 1/3 c. Panko

• Salt and Pepper, to taste

• 1–1.5 c. extra virgin olive oil, or vegetable oil

• Lime

Creamy Peach Peri-Peri Sauce:  

• 1/8 c. Peach Peri-Peri

• 1/8 c. Mayo

• 1 tsp. lemon juice, freshly squeezed

Peach Pico de Gallo:

• 1 c. tomatoes, finely chopped

• 2 c. peaches, finely chopped

• 1/2 c. cilantro, finely chopped

• 1/2 c. red onion, minced

• 1 green bell pepper, chopped

• 1 jalapeño, minced

• 1 1/2 Tbsp. lime juice

• 1 1/2 Tbsp. honey

• Salt and pepper, to taste

Directions

1. Prepare Peach Pico de Gallo. Mix all ingredients and set aside.

2. Combine ingredients for Creamy Peach Peri-Peri Sauce. Mix well and set aside.

3. Peel, devein, and rinse shrimp. Pat dry with paper towel and season with salt and pepper. Transfer shrimp to a bowl, add buttermilk, and set aside.

4. In a shallow bowl, mix flour, cornstarch, and panko. Set aside.

5. Heat oil in medium skillet on high heat.

6. One at a time, remove shrimp from buttermilk, and evenly coat in flour mixture. Repeat for a few of the shrimp.

7. Place a small batch of shrimp into the hot oil. Do not overcrowd the pan to ensure the shrimp is crispy. Cook until golden and crisp on all sides.

8. Transfer to a plate lined with paper towel.

9. One at a time, dip each shrimp into the sauce, and then gently cover on both sides. Dipping one at a time ensures the breading stays on. Repeat for remaining shrimp.
   *Instead of coating each shrimp, you may drizzle sauce over your tacos.

10. Serve with Peach Pico de Gallo, and enjoy!