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Peel and devein the shrimp and place them in a bowl with the Persian Lime oil, Cilantro and Onion oil, Coconut balsamic, salt and pepper. Let marinate for 1 hour.
After the shrimp is marinated, one at a time, dip them in the flour, followed by the egg mixture, and finally in the coconut.
Heat the avocado or grapeseed oil to 375 degrees and fry the shrimp until they are golden brown.
Place the avocados, salt, Sicilian Lemon balsamic, and Persian Lime olive oil in a blender and puree until smooth, adding more oil if needed. Taste and adjust seasoning.
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