Diablo Shrimp Recipe

Place thinly sliced red onion in a heatproof jar or bowl.

Combine apple cider vinegar, water, sugar and salt in a small saucepan; bring to a simmer until sugar dissolves (about 1–2 minutes).

Pour hot pickling liquid over onions, press to submerge, let cool to room temperature, then refrigerate at least 30 minutes (best 1 hour) before serving.

Preheat a dry skillet over medium-high heat. Remove husks from tomatillos, rinse and pat dry.

Char tomatillos and jalapeño in the hot skillet, turning occasionally, until blackened spots appear and tomatillos soften (6–8 minutes). Allow to cool slightly.

In a blender or food processor, add charred tomatillos, roasted jalapeño (remove stem and seeds if desired), avocado, chopped onion, garlic clove, cilantro, lime juice, salt and cumin.

Pulse until just combined; salsa should be slightly chunky — taste and adjust salt or lime as needed. Refrigerate until ready to assemble.

In a small bowl, whisk together mayonnaise, minced chipotle in adobo, lime juice, honey, grated garlic and smoked paprika until smooth.

Season with salt and pepper to taste. Cover and refrigerate for at least 15 minutes to let flavors meld.

Pat shrimp dry with paper towels. Lightly toss shrimp with 2 tablespoons cornstarch to help batter adhere; shake off excess.

In a large bowl, whisk together 1 cup flour, 1/4 cup cornstarch, baking powder, smoked paprika, garlic powder, salt and black pepper.

Add cold beer and a few ice cubes to the dry mixture and whisk until a smooth, slightly thick batter forms. Keep batter cold; add another ice cube if it warms.

Pour vegetable oil into a heavy-bottomed saucepan to a depth of about 2 inches. Heat oil to 350°F (175°C). If you don't have a thermometer, test with a drop of batter — it should sizzle and brown in ~30 seconds.

Working in batches (do not overcrowd), dip each dusted shrimp into the cold batter, letting excess drip off, then carefully lower into hot oil. Fry until golden and crispy, 2 to 3 minutes, turning if needed.

Use a slotted spoon to transfer shrimp to a wire rack set over a baking sheet or paper towels to drain. Season lightly with a pinch of kosher salt while hot. Keep warm in a 200°F (95°C) oven if cooking in batches.

Divide shredded cabbage among 4 appetizer plates (about 1/2 cup per plate). Lightly season cabbage with 1/8 tsp kosher salt and a small grind of black pepper.

Top cabbage with 6 beer-battered shrimp per plate, arranging attractively.

Spoon 2–3 tablespoons of tomatillo-avocado salsa over or beside the shrimp on each plate.

Drizzle about 1 tablespoon of chipotle aioli over the shrimp on each plate (or serve aioli on the side).

Add a tablespoon of pickled red onions to each plate and sprinkle with fresh cilantro leaves. Serve with lime wedges.

Serve immediately while shrimp are hot and crispy.