Name: Crispy Creamy Rock Shrimp with Sweet Chile Aioli and Apple Slaw
Yield: Makes 6 appetizer servings
Ingredients: 1 cup mayonnaise; 1 tablespoon white miso (also called shiro miso); Juice of 1/2 lime; 1 tablespoon sambal ulek; 2 tablespoons Thai sweet chile sauce; 2 teaspoons fresh cilantro, finely chopped; 1 medium Fuji apple, peeled, cored, and cut into julienne; 1 celery heart, stalks cut crosswise into 1-inch pieces then cut into julienne, and tender leaves, coarsely chopped; 1/2 cup fresh cilantro, coarsely chopped; 1/2 cup micro greens such as arugula, coarsely chopped; Juice of 1/2 lime; 1/4 teaspoon fine sea salt; 1/8 teaspoon freshly ground black pepper; About 10 cups vegetable oil; 1/2 cup all-purpose flour; 1/4 teaspoon fine sea salt; 1/8 teaspoon freshly ground black pepper; 16 ounces Asahi Super Dry Beer; 3 cups tempura mix*; 1/2 pound fresh rock shrimp, peeled and deveined; *Available at Asian markets or in the Asian section of the supermarket; Deep-fat thermometer

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Crispy Creamy Rock Shrimp with Sweet Chile Aioli and Apple SlawLara Ferroni

This is a delicious Web-exclusive recipe for Epicurious by Chef Kerry Simon at Las Vegas' Simon at Palms Place Hotel and Spa. It's an interesting take on the classic creamy rock-shrimp dish and a great appetizer for a Super Bowl gathering or any party.

Recipe notes

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