20 (size 20 / 26) raw peeled & deveined Shrimp with tails
½ Cup (125ml) Chick pea flour
4 Tbsp (60ml) finely chopped garlic
4 Tbsp (60ml) finely chopped green onion
3 Tbsp (45ml) Ice House Northern Ice Riesling Ice wine
1 Tbsp (15ml) oil
½ Cup (125ml) Mayonnaise
1 Tbsp (15ml) honey
1 Tbsp (15ml) sweet chili sauce
1 Tsp (5ml) scotch bonnet pepper sauce (Jamaican)
Salt & pepper to taste
For Aioli Dip: Mix Mayonnaise, honey, sweet chili sauce, scotch bonnet pepper sauce in a bowl.
For Shrimp: Season shrimp with salt & pepper and coat with chick pea flour; shake off excess flour. Deep fry at 350`f. for about 1 minute and drain. Over medium heat add oil & garlic into a sauté pan, cook until garlic turns golden brown, add ice wine and reduce by half. Remove from heat and mix in green onions, coat the shrimp with the mixture. Serve with the Aioli dipping sauce.