Tortilla Shrimp with Mexican Cocktail Sauce

Cocktail Sauce:
12 oz. tomato ketchup
2 oz prepared horseradish
juice of 1 lemon, fresh squeezed
juice of 1 lime, fresh squeezed
1/4 cup dill pickle relish
1/4 cup fresh chopped cilantro
1 tsp. Worcestershire sauce
salt & pepper to taste

Tortilla Shrimp:
Jumbo shrimp, peeled and de-veined (leave tail on)
1 pkg. taco seasoning
1-1/2 cups all purpose flour
1 T. cornstarch
1 cup ice cold water
4 cups Japanese style or day-old bread crumbs
1 cup finely crushed tortilla chips

Mix all ingredients for the cocktail sauce together. This can be made ahead of time and refrigerated up to 3 days.

Wash shrimp, pat dry and toss in a bowl with the taco seasoning. Set aside. In another bowl combine flour, cornstarch and water. In a separate bowl combine breadcrumbs and tortilla chips.

Holding the tail of each shrimp, dip them into the batter, then dredge through the crumb mixture. Reserve battered shrimp in freezer or refrigerator till ready to fry. Then fry to a golden brown, drain and serve.