Ingredients
2
large tomatoes, coarsely chopped
1
tsp minced canned chipotle chiles*
2
large ripe avocados, peeled, pitted
1/3
cup chopped fresh cilantro
2
tbsp minced jalapeño chiles
Vegetable oil (for deep-frying)
24
uncooked large shrimp, peeled, deveined, tail shells left intact
4
cups thinly sliced romaine lettuce
Directions
1.
For tomato-chipotle puree:
2.
Heat oil in large skillet over medium-high heat. Add onion; sauté until very brown, about 6 minutes. Add tomatoes, garlic, and chipotle chiles. Cook 1 minute. Transfer mixture to blender; puree until smooth. Season with salt and pepper. Transfer puree to bowl. Cover and chill until cold.
4.
Combine all ingredients in processor; puree until smooth. Season to taste with salt and pepper. Transfer puree to bowl. Press plastic wrap onto surface of puree; chill at least 20 minutes and up to 3 hours.
6.
Add enough vegetable oil to heavy large pot to reach depth of 3 1/2 inches. Heat over medium-high heat to 375°F.
7.
Whisk rice flour and club soda in large bowl to blend. Working in batches, dip shrimp into batter and fry until golden brown, about 3 minutes. Using slotted spoon, transfer shrimp to paper towels.
8.
Divide romaine among 8 stemmed cocktail glasses. Simultaneously pour 1/4 cup tomato puree and 1/4 cup avocado puree over romaine in each glass, letting purees meet in center. Hang 3 shrimp over rim of each glass.
9.
*Chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.
10.
**Rice flour is available at specialty and natural foods stores.
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