| | SHRIMP AND YUCA |
| 12 | lg | Fresh shrimp, peeled, deveined and butterflied |
| 1 | c | Cooked and mashed yuca (or potato) |
| 1 | | Scotch bonnet chile, stem and seeds discarded, minced |
| 3 | | Cloves peeled garlic, minced |
| | Salt and pepper, to taste |
| | TO COAT THE SHRIMP |
| 1 | c | Seasoned all purpose flour |
| 1 | | Egg -and- |
| 3 | tb | Water, beaten together |
| 2 | c | Seasoned panko crumbs (Japanese) |
| | TARTAR SALSA |
| 3 | | Egg yolks*, see note below |
| 1/2 | c | Virgin olive oil |
| 1/2 | c | Canola oil |
| 1 | tb | Champagne vinegar |
| 1 | ts | Juice from the pickles (just below) |
| 3 | tb | Chopped sweet pickles |
| 2 | tb | Red onion, peeled and diced small |
| 1 | | Hard cooked egg yolk, yolk sieved, white chopped small |
| | Salt and pepper, to taste |
| | MOJO |
| 6 | | Cloves raw, peeled and minced garlic |
| 1 | | Scotch bonnet, stem and seeds discarded, minced |
| 1/2 | ts | Salt |
| 2 | ts | Whole cumin seeds (freshly toasted) |
| 1 | c | Pure olive oil |
| 1/3 | c | Sour orange juice |
| 2 | ts | Spanish sherry wine vinegar |
| | Salt and pepper, to taste |
