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