Fruity Fire Shrimp and Corn Salad

Shrimp breaded in crushed sweet potato chip crumbs, fried nice and crunchy, and topped with a deceptively pretty raspberry-strawberry-hot stuff of your choice sauce. Served on a cool bed of sweet corn and crunchy veggies, with chunks of avocado to cut the heat.

Shrimp:

10-12 medium raw shrimp, peeled and deveined
Pringles Cinnamon Sweet Potato chips, crushed to make about 1 cup of crumbs
About 1/2 cup flour
1 egg, beaten
Oil for frying

Heat oil in wok or other suitable vessel.

Pat shrimp dry, dredge in flour, shake off excess. Dip in egg, shake off excess. Roll in chip crumbs; mash the crumbs on to make sure lots of them stick.

Fry till crunchy. It's a little hard to tell when they're done, since the crumbs are already brown and you can't see how pink the shrimp are under them. If the crumbs start turning black, they've been in too long. A nice medium to dark brown is about right.

Lay shrimp on paper towels to drain.

Salad

1 can sweet corn, drained
2 green onions, chopped fine
1 Roma tomato, diced
1/3 orange bell pepper, diced
1/2 to 1 avocado, cut into chunks
1 tsp. dill
Salt to taste

Combine everything in a mixing bowl. This could not be easier.

Sauce

2 tbsp. seedless raspberry preserves
2 tbsp. strawberry jelly or preserves
1/4 cup crushed pineapple, drained (one of those little snack cups is perfect)
Hot stuff to taste: chipotle, Sriracha, habanero if you dare, whatever.

Combine preserves, pineapple, and OMG HOT of your choice in small saucepan over medium heat. Stir constantly until smooth. Watch carefully; when it starts to bubble, turn the heat off and then let it cool. If you've used habanero, you may want to take the chunks out before serving unless you and whoever else will be eating this are prepared.

Spoon salad into serving bowl. Arrange shrimp on top of salad. Spoon sauce onto shrimp. Serves 2.

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