Fried Shrimp Sandwich with Slaw and Special Sauce

For the Slaw: Slice or shred half of a medium cabbage, shave or shred carrots, and slice red onions. Use your judgment for proportions.

For the Spicy Sauce: Add 3-5 cloves of garlic, a small bunch of parsley, 1-2 green onions, 1 small serrano pepper, 1 small red chili pepper, and 1/4 of a yellow onion to a food processor. Season with 1 tablespoon of chicken bouillon, 1 teaspoon of cayenne pepper, half a teaspoon of ginger powder, the juice of one lime, 1/4 cup of water, and 1/4 cup of distilled white vinegar. Blend until smooth. If the sauce is not liquidy enough, add a little more water; if you add water, balance it with a little more vinegar.

For the Ranch Sauce: Combine 1/2 cup of ranch dressing with 1 tablespoon of the spicy sauce you just made.

For the Shrimp: Season about 24 large shrimps with salt, cayenne pepper, and garlic powder to taste. Set aside.

For the Flour Seasoning: Season your flour with 1 tablespoon of chicken bouillon, 1 tablespoon of Old Bay seasoning, 1 teaspoon of cayenne pepper, 1 teaspoon of paprika, and a pinch of salt and pepper.

To Fry the Shrimp: Heat your oil to 350°F (175°C). When battering the shrimp, work in batches. First, dredge the shrimp in the seasoned flour, then dip in water, and then dredge in flour again. Let the battered shrimp sit for about a minute or two before dropping them into the hot oil. The shrimp will cook in 3-4 minutes until golden brown and cooked through.