• 2 Eggs  
• 1 cup Gluten Free Flour  
• 1 cup RW Garcia Sweet Potato Crackers (Ground in a food processor)
• ½ tbsp Cajun Spice
• ¼ tsp Sea Salt
• ¼ cup Avocado Oil
• 1 Pound of Shrimp (About 15 pieces)
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Yogurt Lime Dip:  

• ½ cup Greek Yogurt  
• ½ Lime, Squeezed  
• Fresh Ground Pepper
  

1. Start with the yogurt lime dipping sauce. Combine greek yogurt, lime juice and pepper small bowl. Mix well and set in the fridge.
2. Whisk eggs in a small bowl and set aside.
3. Add flour, cajun spice and sea salt into another small bowl, mix and set aside.
4. Pulse RW Garcia Sweet Potato Crackers in a food processor until it forms a grainy like consistency. Place in another bowl and set aside.
5. Heat up avocado oil in a cast iron skillet on medium high.
6. Line up bowls in the following order: Eggs, Flour / Cayenne and Sweet Potato Cracker grains. One by one, dip each individual shrimp in egg, followed by the flour/ cayenne mixture and then the sweet potato crackers. Press down with your hands to get it fully coated. Don’t be afraid to get your hands dirty!
7. When each shrimp is fully coated, place in the pan with hot oil. Cook each for 3 - 5 minutes on each side. When each is done, place on a paper towel lined cookie rack to help drain and cool.
8. When finished, squeeze some fresh lime juice on top and serve with lime greek yogurt dip.