1 cup cooked and mashed yuca
1 Scotch Bonnet, stem and seeds discarded, minced
2 to 3 cloves or peeled garlic, minced
Kosher salt and freshly toasted cracked black pepper, to taste
12 very large, fresh shrimp (16 to 20 count)
1 cup seasoned flour
1 egg plus 3 tablespoons water, beaten together to make an egg wash
2 cups panko, Japanese bread crumbs
Peanut oil, for frying
Scotch Bonnet Tartar Salsa, recipe follows
Slaw, recipe follows
Norman's "Mo. J", recipe follows
3 egg yolks
1 tablespoons champagne vinegar
1 teaspoon pickling juice from the Scotch Bonnets
1/2 cup virgin olive oil
1/2 cup canola oil
1 1/2 tablespoons pickled Scotch Bonnets, recipe follows
3 tablespoons sweet butter pickles, diced small
2 tablespoons red onion, peeled and diced small
1 hard cooked egg yolk, yolk sieved, white chopped small
Kosher salt and freshly cracked black pepper, to taste
1 1/2 cups fresh hearts of palm, peeled and very thinly sliced
1/4 cup jicama, peeled and julienned
1/4 red bell pepper, stem and seeds discarded, julienned
1/4 yellow bell pepper, stem and seeds discarded, julienned
1 Scotch Bonnet chile, stem and seeds discarded, minced
1/2 small red onion, peeled and julienned
3 scallions, trimmed and finely chopped
1/2 cup virgin olive oil
1/4 cup freshly squeezed orange juice
1 teaspoon, freshly toasted and ground coriander
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
Kosher salt, to taste
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