• 2 lb Maine shrimp, thawed & drained of excess liquid
• ⅓ cup tipo "00" flour
• ½ cup all-purpose flour
• ¼ cup cornstarch
• ¾ tbsp baking powder
• 1 tbsp salt
• 6 fresh chervil sprigs
• ⅓ tbsp white pepper
• ⅓ tsp smoked paprika
• ⅓ tsp chili powder
• 1 tbsp mirin
• 1 cup Harpoon IPA
• canola oil or grape seed oil for frying

1. Heat about 1" of oil in pan or fryer to 250º
2. Using a sharp knife, chop the shrimp into smaller pieces (leave some shrimp whole to remind your guests that you’ve used fresh whole shrimp to start with and not “fish product")
3. Mix the chopped shrimp with the whole shrimp in a medium mixing bowl
4. In a separate bowl combine the remaining ingredients to make the batter
5. Add the shrimp to the batter and mix thoroughly
6. Let set for at least 10 minutes to allow the batter to settle and come together
7. Using a tablespoon, spoon out three approximately 1 oz portions of batter into your tabletop fryer, or if you don’t have one, a heavy-duty high-sided pan or a cast iron pan will work
8. In the fryer: once they float, continue to cook them for 30 to 45 seconds in the pan: simply turn the fritters until they’ve browned on all sides
9. Remove from the oil and drain on paper towels or old newspapers

For Plating

1. Place Chipotle Aioli on a plate
2. Lay Shrimp Fritters atop aioli
3. Top with Watermelon Radish Pickles