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Mix together the olive oil, orange juice, coriander, sugar, pepper and salt to taste in a bowl and pour over the vegetables.
For the Scotch bonnet tartar salsa: Put the egg yolks in a blender and beat until pale. (Alternatively work by hand.) With the blender running, add the vinegar and pickle brine. Slowly add the olive oil and canola oil and blend until completely incorporated.
If using a blender, remove the mixture to a bowl so the vegetables dont get overly processed. Add the sweet butter pickles, red onion and chiles. Stir in the hard-cooked egg. Season to taste with salt and pepper. Cover and refrigerate.
For the stuffed shrimp: Place the panko, flour and egg wash in separate shallow bowls. Pat the shrimp dry of any excess water. Combine the mashed yuca with the chile, garlic and salt and pepper to taste. Stuff the cavity (butterfly cut) of each shrimp with about 3/4 tablespoon of the yuca mash, packing it firmly into place. Dust the shrimp first in the flour, then dip in the egg wash and then the panko. Set aside.
Heat the peanut oil in a large heavy deep skillet or French fryer to 350 degrees F. When the oil is hot, lay the shrimp in it and cook until golden and cooked through. Remove the shrimp to a plate with absorbent toweling. Spoon a small dollop of the Scotch Bonnet Tartar Salsa to go under each shrimp on to the plates. Lift some of the Hearts of Palm Slaw onto the center of the plates. Spoon or ladle some of the "Mo J." directly onto each shrimp. Serve.