Instructions: Combine the mashed yuca with the bonnet, garlic, salt and pepper. Push the filling into the deep incision of the butterflied cut shrimp. Dust the shrimp first in the flour, then the egg wash and then the panko. Set aside.

Put the egg yolks in an electric mixer, beat the egg yolks until pale. Add the olive and canola oils very slowly until it is all incorporated. Whisk in the vinegar and pickling juice.. Gently stir in the remaining ingredients. Reserve, covered and refrigerated until ready to use. Mash the raw garlic, chilies, salt and cumin together in a mortar with the pestle until fairly smooth. Scrape this into a bowl and set aside a moment. Heat the olive oil until fairly hot and pour it over the garlic chilies mix and allow to stand 10 minutes. Now whisk in the sour orange juice and the vinegar. Season as desired and set aside until ready to use.

Yield: 1 1/4 cups

Note: If sour orange is unavailable use 1/2 orange juice to 1/2 lime juice as a substitute.

Keep warm, (or rewarm at the last moment).

To serve:
Have a simple mesclun of lettuces and a simple vinaigrette set aside to mix at the last moment.

Heat a large skillet with peanut oil until very hot. When the oil is hot

(350 degrees), lay the shrimp in it and cook until golden and cooked through on each side. Remove them to a plate with absorbent toweling and keep warm.

Spoon some of the tartar salsa onto the plate in four equidistant places.

Place a shrimp over the dots of salsa.

Whisk the mojo and spoon some of it over each of the shrimp. Serve.

Yield: 4 servings

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