Instructions

1. MIX: Cut the preserved lemons in half and scoop out any of the flesh: Only chop and use the preserved lemon rind. In a bowl, mix the “mayo,” preserved lemon rind and chives. Stir to combine, add salt to taste, and refrigerate while you fry the shrimp.
2. FRY: Mix together the arrowroot starch, garlic powder and salt in a high-sided bowl. Rinse the shrimp and pat dry to remove excess moisture. Dredge the shrimp in the starch mixture to lightly coat. Pour enough oil into a skillet to almost cover the shrimp. Heat the oil to 300°F (150°C) so that it will sizzle but not spit when you add the shrimp. Working in batches, as needed (see Note below), shake the excess starch off the shrimp and fry until lightly browned, about 2 minutes per side. The cooked shrimp should look like they are coated in a lightly golden tempura batter. Transfer cooked shrimp to a paper towel-lined plate and repeat the cooking step until all the shrimp are done.
3. WHIP: Remove the “mayo” from the refrigerator and use a flat spatula to whip it together and soften it to a soft, smooth consistency—it will have hardened a little while chilled. Serve the crispy shrimp with the “mayo” and eat while they are piping hot!
4. Note: Use a skillet large enough that you will be able to fry the shrimp in 1–3 batches. After a few batches, the oil will begin to discolor because of the starch, which will make your crispy shrimp look over-browned. You can substitute tapioca starch for the arrowroot starch, but the finished shrimp will not be as crispy.