1. Combine the mayonnaise, jalapenos, green chiles, lime juice, cilantro and pinch of salt in a small bowl. Refrigerate until ready to use.
2. Put 1 cup flour in a small shallow bowl, whisk the eggs in a separate shallow bowl. Combine the ground tortilla chips and the remaining 1/2 cup of flour in a third bowl.
3. Season the shrimp with salt and the chili powder. Dredge shrimp in the plain flour, dip in the egg, let the excess drip off, then press into the tortilla chip and flour mixture until evenly coated. Transfer to a large plate.
4. Heat 1/2 inch of oil in a large skillet over medium-high heat until shimmering. Working in two batches, add the shrimp and cook, turning until golden and crisp, about 3 minutes. Transfer to a paper-lined plate to drain. Season with salt. Serve with the jalapeno mayonnaise, chipotle bbq sauce and lime wedges.
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|Serving Size: 1 Serving (318g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 275 (37%)|
|Amt Per Serving||% DV|
|Total Fat 30.5g||41 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 8.5g|
|Cholesterol 394.4mg||121 %|
|Sodium 766.4mg||26 %|
|Potassium 500.1mg||13 %|
|Total Carbohydrate 78.6g||23 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 73.6g|
|Protein 38.9g||56 %|
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Calories per serving: 744
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