Summertime Shrimp

Contributed by SandyD007

Ingredients

• 2 mangos
• 2 chipotle peppers, minced
• ¼ teaspoon minced garlic
• 1/8 teaspoon cayenne powder 
• ¾ cup Old Orchard Lemonade
• ¼ teaspoon hot sauce
• 1/2 cup honey
• salt, to taste 
• black pepper, to taste plus ¼ teaspoon
• 1 teaspoon butter
• 12 - 15 large shrimp, peeled and deveined
• 2 eggs
• 2 cups colored tortilla chips, ground 
• 1 teaspoon cilantro, chopped plus more for topping 
• ½ teaspoon fresh ginger, finely grated
• 1 cup flour
• 5 tablespoons olive oil

Directions

1. Remove the skin from mangos and chop mangos into small cubes. Add mango cubes to a blender and blend to make a smooth juice. Add a small amount of water if necessary to smooth. Drain in a strainer. 
2. In a saucepan over medium low heat add mango juice, chipotle peppers, garlic, cayenne powder, lemonade, hot sauce, honey, salt, pepper and butter. Simmer for 12 minutes to blend flavors.
3. In a bowl combine shrimp and egg, tossing to coat.
4. Combine crushed tortilla chips, cilantro, ginger, and ¼ teaspoon of black pepper in a large plastic bag.
5. Coat each shrimp in flour.
6. Add shrimp to the crushed tortilla mixture bag, seal and shake to coat.
7. Heat oil in a large skillet over medium high heat. Place shrimp in a single layer in skillet. Cook 2 minutes on each side or until done.
8. Spread sauce from sauce pan on each plate and top with shrimp. Sprinkle with cilantro.