Janet and Travis Kuhl of Cranford, New Jersey, writes: "We recently went to chef Ming Tsai's Blue Ginger restaurant in Wellesley, Massachusetts. Our entire meal was top-notch, but the shrimp cocktail was our favorite."
Ingredients
2 tablespoons olive oil
1 onion, chopped
2 large tomatoes, coarsely chopped
3 garlic cloves, minced
1 teaspoon minced canned chipotle chiles*
2 large ripe avocados, peeled, pitted
1/3 cup chopped fresh cilantro
1/4 cup fresh lime juice
1/4 cup minced shallots
2 tablespoons minced jalapeño chiles
Vegetable oil (for deep-frying)
2 cups rice flour**
2 cups club soda
24 uncooked large shrimp, peeled, deveined, tail shells left intact
4 cups thinly sliced romaine lettuce
Directions
Heat oil in large skillet over medium-high heat. Add onion; sauté until very brown, about 6 minutes. Add tomatoes, garlic, and chipotle chiles. Cook 1 minute. Transfer mixture to blender; puree until smooth. Season with salt and pepper. Transfer puree to bowl. Cover and chill until cold.
Combine all ingredients in processor; puree until smooth. Season to taste with salt and pepper. Transfer puree to bowl. Press plastic wrap onto surface of puree; chill at least 20 minutes and up to 3 hours.
Add enough vegetable oil to heavy large pot to reach depth of 3 1/2 inches. Heat over medium-high heat to 375°F.
Whisk rice flour and club soda in large bowl to blend. Working in batches, dip shrimp into batter and fry until golden brown, about 3 minutes. Using slotted spoon, transfer shrimp to paper towels.
Divide romaine among 8 stemmed cocktail glasses. Simultaneously pour 1/4 cup tomato puree and 1/4 cup avocado puree over romaine in each glass, letting purees meet in center. Hang 3 shrimp over rim of each glass.
*Chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.
**Rice flour is available at specialty and natural foods stores.
