Ingredients Jump to Instructions ↓

  1. 1 large lime , cut into 4 wedges

  2. 8 ounces white rum

  3. 2 ounces premium Triple Sec

  4. 4 ounces simple syrup, recipe follows

  5. 2 ounces fresh squeezed lime juice

  6. 1 cup sugar

  7. 1 cup water

  8. 2 medium eggs

  9. 1 (12-ounce) can club soda, chilled

  10. 2 cups all-purpose flour Salt and pepper

  11. 1 pound rock shrimp, cleaned and deveined Canola oil , for frying Miami Mojo, recipe follows Alligator Pear Salad, recipe follows

Instructions Jump to Ingredients ↑

  1. Fill a large bar shaker with ice. Add the lime wedges and rum and crush together with a muddler or wooden spoon. Add the Triple Sec , simple syrup, and lime juice and shake well. Strain into shot glasses and serve as part of the trio. In a small saucepan , stir sugar into water. Cook over low heat until the sugar has dissolved, about 5 minutes. Let cool and store in an airtight container in the refrigerator for up to 2 weeks. Fill a heavy Dutch oven a little less than halfway with oil. Heat oil to 360 degrees F. Crack the eggs into a medium bowl. With a whisk, lightly beat the eggs and pour in the cold soda water . Slowly incorporate the flour into the egg mixture and continuing to whisk until a smooth batter forms. Season the batter with salt and pepper. Pat the shrimp dry with a paper towel. Dip the shrimp into the batter allowing the excess batter to drip off. Fry the shrimp in the heated oil until golden brown and just cooked within, about 4 minutes. Remove to a paper towel lined plate to drain . Serve immediately as part of the trio with the Miami Mojo.


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