Pitch and Putt Peppered Shrimp Recipe | Robert Irvine

Name: Pitch and Putt Peppered Shrimp Recipe | Robert Irvine
Ingredients: 1 liter canola oil, or enough as needed to deep-fry; 2 pounds (21 to 25 size) shrimp, peeled and deveined; 3 cups all-purpose flour; 1 cup cornstarch; 3 tablespoons Irvine Spices Roasted Garlic Pepper Seasoning; 1 to 2 teaspoons salt; 1 lemon; 12 "lobster" rolls (with slit on top); 2 cups fresh lettuce (such as red leaf or green leaf), rinsed and dried with a salad spinner and sliced julienne; 2 large ripe tomatoes, seeds removed and diced

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Make this Pitch and Putt Peppered Shrimp recipe tonight for a light, elegant meal that comes together fast. Impressive and easy. Try the recipe now.

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Cooking tools:

Deep-fryer
Deep-fry thermometer
Zip-top bag
Paper towel
Chef's knife
Cutting board

Ingredients

1 liter canola oil, or enough as needed to deep-fry
2 pounds (21 to 25 size) shrimp, peeled and deveined
3 cups all-purpose flour
1 cup cornstarch
3 tablespoons Irvine Spices Roasted Garlic Pepper Seasoning
1 to 2 teaspoons salt
1 lemon
12 "lobster" rolls (with slit on top)
2 cups fresh lettuce (such as red leaf or green leaf), rinsed and dried with a salad spinner and sliced julienne
2 large ripe tomatoes, seeds removed and diced