Fried Shrimp with Watermelon and Jicama Coleslaw

Watermelon and Jicama Coleslaw:
2 cups watermelon, julienne with no seeds
2 cups jicama, julienne
1 each medium size poblano or green pasilla pepper, julienne with no seeds
1 small jalapeno pepper, julienne with no seeds
¼ cup olive oil
8 each thin scallions, thinly sliced
¾ cup fresh cilantro, chopped finely
Juice of 2 limes
Salt and pepper to taste

Place all ingredients into a bowl and toss together until incorporated. Season to taste with salt and pepper and serve with fried shrimp.

Fried Shrimp
12 each (16-20) shrimp, peeled and deveined
¼ cup flour
Salt and white pepper to season flour
1 each egg gor egg wash
¼ cup water or milk for egg wash
1 cup breadcrumbs
2 cups peanut or vegetable oil for deep frying

Season flour with salt and white pepper. Do a standard breading procedure with the shrimp (flour, egg wash, and breadcrumbs). Refrigerate for at least 2 hours.

Preheat oil for frying to 350 degrees.

Place shrimp in oil and cook until golden. Remove from oil, drain and serve with slaw. Serves 4.