Bang Bang Shrimp~

While having a sleepover babysitting at one of our DD's.. already many many months ago...I glanced through her Food Network magazine and the name Bonefish Grill in an article caught my eye..It's a resto in Florida my daughter likes to go to..

The Bang Bang Shrimp tempted my curiosity..and funnily enough she told me they often order that.
We rarely rarely rarely rarely eat fried food..even more rarely now..so that's like never..

But I had to try..back then and forgot to share with you..

They are good..


We still have a hard time w/ oil.. Except for Ann's Coconut Shrimp:) but..once in a blue blue moon....

La Recette~Courtesy of the Food Network~
Almost Famous Spicy Shrimp~

Ingredients
For the Sauce:
1/2 cup mayonnaise
1 tablespoon plus 1 teaspoon Asian chili sauce (such as sambal oelek)
2 teaspoons honey
Kosher salt
For the Shrimp:
Vegetable oil, for frying
2 large eggs
3/4 cup all-purpose flour
1/2 cup cornstarch
Kosher salt and freshly ground pepper
1 1/4 pounds small shrimp, peeled and deveined
Bibb lettuce leaves, for serving
Thinly sliced scallions, for garnish
Directions
Make the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt and 1 tablespoon water in a large bowl; set aside.

Prepare the shrimp: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees. Meanwhile, whisk the eggs in a shallow bowl. Whisk the flour, cornstarch and 1 teaspoon each salt and pepper in another shallow bowl.

Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust. Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon.

Toss the shrimp with the prepared sauce. Arrange the lettuce in a shallow serving bowl or on individual plates. Top with the shrimp and garnish with scallions.
Do you make this? If so do you have a great recipe? Perhaps not fried?

I admit this dish was made in March..

Sometimes when we prepare a post..life happens and it gets lost in the draft(s):)

Enjoy..it is quite yummy if you decide to try it..