Serves 6 people

Ingredients:

• 1 diced medium Spanish Onion
• 4 T. Chopped garlic
• 2 diced Poblano Chilis- no seeds
• 8 ears of shucked corn Kernels
• 1 pound diced shrimp (no shells)
• 2 cups all purpose flour
• 1T crushed red pepper flaked
• 1 cup olive oil
• 3 T Baking Powder
• 2 cups seltzer water
• Salt and pepper to taste
• 3 whole eggs

Method:

• Sweat the onion, garlic and poblanos in olive oil until translucent ~Add the corn and red pepper flakes and cook for about 4 more minutes.
• In a separate pan sauté the shrimp pieces in olive oil at high heat only until the shrimp changes color- DO NOT OVER COOK THEM!
• Place flour, baking powder, salt and pepper in a large mixing bowl- ~ add the eggs and mix the seltzer into the mixture with a fork- you are looking for a thick consistency- think soft but not melted ice cream.
• Add shrimp pieces and preseason the mixture and let it sit for 20 minutes- DO NOT OVER MIX THE BATTER OR IT WILL GET GUMMY!
• In a medium sauté pan- preheat with olive oil and take large spoon full of the shrimp and corn batter and place in the hot oil.
• Flip after about 3 minutes and cook till golden brown on both sides.
• Once they are done, place on a paper towel to absorb the excess oil.

Serve to your happy guests with slices of lemon and lime- ~ a great light garnish would be julienne radishes, jicama and red onion tossed in a bit of lemon juice, salt and pepper!