For Chipotle Mayonnaise:
1/2 C mayonnaise
3 Tbsp sour cream
2 chipotle chiles from 1 can of chipotles in adobo
2 Tbsp freshly squeezed lime juice
Place mayonnaise, sour cream, lime juice, and chipotles in jar of a blender. Puree until smooth and chipotles are completely chopped. Pour into an airtight container, cover, and store in the refrigerator until ready to use.
For Battered Shrimp:
12 large raw shrimp, peeled
1 C flour
fresh cilantro, chopped
pinch of salt and pepper
4 oz club soda
olive oil 2” deep in pot for frying
Combine flour, salt, pepper, and cilantro – slowly pour in cold club soda until thick batter is formed. Dip shrimp in batter, fry in oil until golden.
To Assemble:
4 small flour tortillas
1 cup red cabbage, thinly sliced
4 sprigs cilantro for garnish
Serve fried shrimp on flour tortillas with red cabbage, cilantro sprigs, with chipotle mayo drizzled on top.