Contributed by SandyD007
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 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
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.
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.
In a bowl combine shrimp and egg, tossing to coat.
Combine crushed tortilla chips, cilantro, ginger, and ¼ teaspoon of black pepper in a large plastic bag.
Coat each shrimp in flour.
Add shrimp to the crushed tortilla mixture bag, seal and shake to coat.
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.
Spread sauce from sauce pan on each plate and top with shrimp. Sprinkle with cilantro.