Issue Date: February, 2010
Serves: Serves a Crowd
Courtesy of: Laurie Lufkin for Louisiana Cookin
Place all of the lime juice, one teaspoon zest and all remaining ingredients into the bowl of a food processor. Pulse until herbs are finely chopped and sauce is well combined, scraping sides of bowl as needed. Season with salt and pepper to taste. Refrigerate until ready to serve with shrimp.
Place egg whites in a shallow dish, such as a pie plate and beat lightly. Working 6 at a time, coat shrimp with egg whites. In another shallow dish, combine together tortilla crumbs and sugar and mix well. Place shrimp, one at a time, in tortilla crumbs and press crumbs onto shrimp to adhere if necessary. Set shrimp aside when coated and repeat procedure with remaining shrimp.
Heat 2 tablespoons canola oil in a large nonstick skillet over medium high heat. Arrange 6-8 shrimp in a single layer in pan and cook for 2-3 minutes on each side until chips are lightly browned and shrimp is cooked through. Remove shrimp from oil drain on a flattened brown paper bag and season with salt and pepper to taste. Add more oil to pan as necessary. Serve warm with Creamy Green Garlic Sauce.