Lava Rock Shrimp With Honey Chipotle Lime Sauce And Mango Jicama Salsa

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1 cup barbecue sauce

1/4 cup honey

1/4 cup lime juice (about 1 1/2 limes)

1/4 cup canola oil

2 teaspoons Dijon mustard

Pinch red chile flakes

Pinch chile powder

Pinch cayenne pepper

4 chipotles in adobo

3/4 cup all-purpose flour

1 teaspoon kosher salt

1 teaspoon fresh cracked black pepper

1/4 teaspoon cayenne pepper

1/4 teaspoon chili powder

12 ounces rock shrimp (about 1 1/2 cups)

Canola oil, for frying

1 cup cooked rice noodles, optional, for garnish

6 lime wheels, optional, for garnish

4 tablespoons Mango Jicama Salsa, recipe follows

1 pinch chile threads, optional, for garnish

Lotus chips, optional, for garnish

2 lime wedges, for service

Cook's Note: Lager-style beer goes great with this recipe.

1 cup jicama, diced into 1/8-inch pieces

1 cup ripe mango, diced into 1/8-inch pieces

1/4 cup 1/8-inch diced red onion

2 teaspoons minced jalapeno

1 tablespoon chopped fresh cilantro

1 tablespoon sweet chili sauce

1/4 teaspoon sea salt

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