Pacifico beer batter:

2 cups AP flour
2 whole eggs
1 teaspoon salt
1 bottle Pacifico beer
1 tablespoon dried oregano

Combine in a bowl adding 1/2 of each ingredient at a time and whisking rapidly until smooth. Repeat with the remaining ingredients in the same bowl, whisk until smooth, transfer to a sealable container and refrigerate.

Chipotle Mayo:

2 eggs, poached lightly
2 pieces of canned chipotle chili with some adobo sauce
2 cloves garlic chopped
1/4 cup lime juice
1/2 cup vegetable oil
Pinch of salt

Place the chipotle chilis and chopped garlic in the bottom of a blender, add the lime juice and run until smooth. Add the eggs and 1/2 the oil, run on low, drizzling the rest of the oil in slowly. After a minute add the salt, strain through a mesh if you’d like and hold cold.

Citrus slaw salad:

Dice 1/2 an orange and 1/2 a lime
Shred 1/2 a small head of Napa cabbage
Shred 1 carrot on a mandolin
Slice 1/4 of a red onion into thin slices
Add 3 tablespoons of lemon juice
1/4 cup of avocado oil
2 tablespoons of chopped cilantro
Pinch of salt

Plate 1/2 of the orange and lime on the edge of 2 plates then add a handful of sweet pea sprouts to each plate. Toss all other ingredients and plate 1/2 of the salad in the middle of each plate.

Fried avocado & shrimp:

6 21-16 shrimp, cleaned
1 firm avocado, split and each side cut into thirds

Bring 1 quart of vegetable oil to heat (350) in a sauce pan on the stove top. Place the avocados in the batter and carefully transfer to the oil with tongs.
Repeat with the shrimp. After about 4 minutes, when golden brown, transfer carefully with tongs and place on a paper towel to drain.

To plate:

Add a few spoonfuls of chipotle mayo to the rim of each salad plate. Place 3 pieces of shrimp and 3 pieces of avocado on each plate.