Prep time: 1 hour

Serves 4-6

Ingredients:

1 pound crispy cooked bacon- chopped

½ pound pre-cooked and cooled medium sized peeled and deveined shrimp

2 cups unbleached flour

1 tablespoon baking powder

1 tablespoon baking soda

2 tablespoons granulated sugar

1 cup buttermilk

2 large eggs beaten

¼ cup melted butter

1 teaspoon Kosher salt

2 tablespoons fresh cracked black pepper

¼ cup chopped flat leaf Italian parsley

1 quart of vegetable oil for frying

Directions:

Sift together the flour, baking powder, baking soda, salt and pepper- set aside.

Mix together the buttermilk, beaten eggs, and butter with a whisk. Slowly incorporate the dry mixture with the wet. Fold in the shrimp, bacon, and chopped parsley. Set aside, and let rest for 10-15 minutes.

Place the oil in a medium sized stainless steel pot over medium high heat. Once the oil reaches 350 degrees, drop the dough into the hot oil using a tablespoon. Let the fritters cook for approximately 2-3 minutes, or until they become golden brown. Remove them from the oil- place on paper towels to drain the excess oil.

Serve immediately with the Aioli dipping sauce.

For the Aioli Dipping Sauce:

Ingredients:

½ cup sour cream

½ cup Greek yogurt

¼ cup mayonnaise

¼ cup heavy cream

1 tablespoon organic honey at room temperature

zest of 1 lime

juice of 1 lime

½ teaspoon Kosher salt

½ tablespoon fresh cracked black pepper

Directions:

Place all of the above ingredients in a metal mixing bowl- blend thoroughly with a whisk. Refrigerate for 20 minutes before serving.