Firecracker Shrimp Salad

• For Firecracker Shrimp
• 1 lb medium shrimp
• 1/2 cup sriracha sauce
• 1/4 cup Thai sweet chili sauce
• 3 -5 drops hot chili sauce
• 1/2 - 3/4 cup cornstarch (to coat the shrimp)
• For salad
• 1 pint blue cheese
• 10 ounces mixed greens
• 1 avocado (cubed)
• 2 -3 mini cucumbers (cubed)
• 3 medium purple potatoes (cubed)
• olive oil & rice wine vinegar (for mixed greens dressing)
• salt and olive oil (for purple potatoes)

1. To make Firecracker Shrimp:
2. Mix sriracha and sauces for coating. Bread shrimp in cornstarch. Deep fry the shrimp until cooked and drain on paper towel. Place shrimp in a bowl and coat with the sauce.
3. To Prepare Purple Potatoes:
4. After cubed, coat potatoes with olive oil and salt. Bake at 375F for 10-15 minutes.
5. To Prepare Greens:
6. Dress mixed greens, avocados and cucumbers with olive oil and rice wine vinegar.
7. To Assemble:
8. In a large sheet pan (16"Lx12"Wx1.5H), make a layer with the greens. Set the purple potatoes on the upper left corner, making the blue box portion of the American flag.
9. Lay down a row of shrimp for the red stripe, lay down a row of blue cheese for the white stripe, and repeat until the tray is covered with stripes, making the American flag.

shrimp, shrimp, sriracha sauce, sweet chili sauce, chili sauce, cornstarch, salad, blue cheese, mixed greens, avocado, cucumbers, purple potatoes, olive oil, salt

Taken from www.food.com/recipe/firecracker-shrimp-salad-536010 (may not work)