Cracked Shrimp with Comeback Sauce

How to Make

• Comeback Sauce:

• Step 1: Purée all of the ingredients in a food processor or blender until smooth. Serve immediately or refrigerate in an airtight container for up to 1 week. (Makes about 1 2/3 cups)

• Prepare the Shrimp:

• Step 2: Whisk the flour, cornstarch, paprika, 1 teaspoon salt, and 1/2 teaspoon pepper in a pie plate. Whisk the eggs in a large bowl until frothy, then whisk in the evaporated milk, parsley, and 1/2 teaspoon each salt and pepper. Gently pound the shrimp with a rolling pin until cracked and flattened.

• Step 3: Fill a large cast iron skillet with oil to a depth of 1/4 inch. Heat over medium-high heat until hot but not smoking. Dip a shrimp into the egg mixture, then dredge in the flour mixture, shake off excess batter, and slip into the hot oil. Repeat with enough shrimp to fill the skillet without crowding it. Fry, turning once, until golden, about 1 minute per side. Drain on paper towels. Repeat with the remaining shrimp.

• Step 4: Transfer to a serving platter and garnish with parsley. Serve hot with lemon wedges for squeezing and Comeback Sauce for dipping.