Preheat the grill. In a mixing bowl,
combine the cornmeal, cayenne, cumin, salt and coriander or parsley.
Coat the shrimps lightly in flour, then dip them in water and roll them
in the cornmeal mixture to coat.
Heat the oil
in a non-stick frying pan. When hot, add the shrimps, in batches if
necessary. Cook them until they are opaque throughout, for about 2-3
minutes on each side. Drain on kitchen paper.
Place the
shrimps in a large baking dish, or in individual dishes. Sprinkle the
cheese evenly over the top. Grill about 3 inch from the heat until the
cheese melts, for about 2-3 minutes. Serve immediately, with lime wedges
and tomato salsa.
Serves 4
These crispy fried shrimps with a cornmeal
coating and a cheesy topping are truly delicious when served with a
spicy tomato salsa and lime wedges to ease the heat.
