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Recipe of the Week features simple, practical recipes accented with a top chef's personal touch. This week, Anthony Caturano of Prezza shares his recipe for Crispy Shrimp with Italian slaw.

Crispy Shrimp (Serves 4)
By Anthony Caturano

 
Ingredients
  12 - large head-on shrimp, peeled and deveined
  1 pound shredded phyllo dough, also known as kataifi
  1 head radicchio chiffonade
  1 bunch scallion, sliced
  1 cup mayonnaise
  2 tablespoons

honey
  - - salt
  - - pepper
   
  Preparation
  for the Slaw
  1

Mix the radicchio, scallions, 0.33 cup of mayonnaise and the honey and season with salt and pepper.
  for the Shrimp
  2

Wrap and place the kataifi in a microwave for 20 seconds to help loosen the dough.
  3

Break off a 12 inch piece of the kataifi with about 15 to 20 strands.
  4

Wrap the katiafi around and individual shrimp, repeat for all.
  5 Heat table top fryer or large pot of oil to 350 degrees (0.5 gallons of oil should be fine.)
  6 Fry the shrimp until golden.
  7 Loosen the remainder of the mayonnaise with a little water to create an aioli.
  8 Place the shrimp over the slaw and drizzle with the aioli.
  9 Season to taste.