Perhaps one of the most dazzling dinners was one that I recently ate at the Westin Kierland Resort and Spa in Scottsdale, Arizona. Inside the resort is this cool, hip Nuevo-Latino restaurant named Daseo (meaning desire), as you are left with a strong desire to take home a doggy bag after dinner, even though you are staying at a hotel and your home is 2,000 miles away. Executive chef Todd Berry has created an innovative Latin inspired menu showcasing dishes that will blow your mind away. One of these is the Shrimp Chicharron. Unlike the name which usually stands for fried pork belly, this dish has no bacon in it. It has a fiery sauce complimented by fresh robust shrimp. If you like spicy food, this baby is for you.

The best part is that it is so easy to prepare. You will surely shine as a budding chef if you cooked this at your next party (Note: Holidays are coming up). Westin was kind enough to share the recipe with me which I am now passing on to you.

Shrimp Chicharron

6 oz cooked medium shrimp

1/2 oz chopped parsley

1 oz flour

2 oz shrimp chicharron sauce (see below)

pickled jalapenos

vegetable oil for frying

In a mixing bowl, dust shrimp with flour. Shake off excess flour and set aside. In a medium wok, heat oil and fry the shrimp for about a minute or two on high heat. Spoon out the shrimp and drain off excess oil. Lightly mix the chicharron sauce with the shrimp in a separate bowl. Garnish with chopped parsley and pickled jalapenos.

Chicharron Sauce

3 oz aji amarillo paste

6 oz condensed milk

4 oz mayonnaise

juice of 1 lime

splash of habanero sauce

In a small bowl, combine all the ingredients. Cover and chill until ready to use.

Recipe courtesy of Deseo at The Westin Kierland Resort and Spa, Phoenix-Scottsdale. The resort has a members-only program to celebrate passionate foodies, known as “Kierland Epicurean Club.”