Ancho crusted Shrimp

with Cactus Cocktail sauce

                2                              ancho chiles

                                                            toasted, seeded , stemmed and chopped fine
                1   cup                      bread crumbs

                                                            (preferably Panko, Japanese Bread Crumbs)
          1 1/2   Tablespoons       granulated garlic
                1   teaspoon             dry oregano
                1   Tablespoon         chile powder
             1/2   teaspoon             cumin
                1   Tablespoon         paprika
                1   Tablespoon         kosher salt
                2   pinches               white pepper
              12   medium              shrimp, peeled and deveined, tail on
                                                cactus cocktail sauce (recipe below)
                                                cilantro cprigs, for garnish

                                                fried red and yellow corn tortilla strips, for garnish

Combine first 9 ingredients in a bowl.

Take moist shrimp and put into bowl with the seasoned breadcrumbs and toss thoroughly. Heat a sauté pan at medium heat.

Add 1 tbsp. of vegetable oil and fry shrimp. Do not toss in the pan.

With tongs, turn shrimp and fry until done. Put cocktail sauce in a gin glass. Put shrimp, tails sticking out, around rim of glass.

Garnish with fresh cilantro sprigs and fried strips of red and yellow corn tortillas.

Cactus Cocktail sauce

                2                              cactus pads, cleaned (No spines, please!!)

                5   teaspoons           prepared horseradish
                2   teaspoons           Worcestershire sauce
                1   Tablespoon         lime juice
             1/3   sp.                       Minced garlic

                5   teaspoons           rice vinegar
                1   small                   shallot
             1/3   teaspoon             fresh jalapeno, seeded
             1/3   teaspoon             Old Bay seasoning
                                                salt to taste

Combine all ingredients in a blender