A Shrimp Dish à la Toro Toro - Biscayne Times

Ingredients

• 4 jalapeño peppers, thinly sliced
• 3 red Fresno peppers, thinly sliced
• 1 cup water
• 1 teaspoon oregano
• 1 bay Leaf
• 1/3 cup blended oil
• 1/3 cup white vinegar
• 2 tablespoons sugar
• 1 quart mayo
• 8 ounces condensed milk
• 4 ounces aji amarillo
• 2 1/2 ounces rice vinegar
• 3 tablespoons sazón completa (complete seasoning)
• 3 tablespoons paprika
• 1/2 pound 16/20-size shrimp, peeled and deveined
• 1/3 cup buttermilk
• 1/3 cup flour
• 1/3 cup cornstarch
• Salt to taste