Bang Bang Shrimp

  1. Mix the above to make the sauce.
  2. 1 pound of shelled and deveined shrimp
  3. Dry cornstarch to coat the shrimp in
  4. Deep fat fry the shrimp until lightly brown.
  5. Drain on paper towel, put in a bowl and coat with the sauce.
  6. Serve in a lettuce lined bowl, top with chopped scallions.
  7. -----------------------------------------------------
  8. This is said to be close to Bonefish Grill's Bang Bang Shrimp:
  9. CRUNCHY FRIED SHRIMP WITH CAYENNE AIOLI
  10. This starter gets a double dose of cayenne - in the cornmeal coating f
  11. or the shrimp and in the garlicky mayonnaise dip.
  12. 1 1/3 cups regular or low-fat mayonnaise
  13. 1 1/2 teaspoons fresh lemon juice
  14. 2 garlic cloves, pressed
  15. 1 teaspoon cayenne pepper
  16. 1/2 teaspoon Dijon mustard
  17. Peanut oil (for frying)
  18. 1/2 cup yellow cornmeal
  19. 1/2 teaspoon salt
  20. 1 1/2 pounds uncooked jumbo shrimp, peeled, deveined
  21. Whisk mayonnaise, lemon juice, garlic, 1/2 teaspoon cayenne and
  22. mustard in small bowl to blend. (Can be made 1 day ahead. Cover
  23. tightly with plastic wrap; refrigerate.)
  24. Pour enough oil into heavy large pot to reach depth of 2 inches;
  25. heat to 375F. Mix cornmeal, salt and 1/2 teaspoon cayenne in medium
  26. bowl. Add shrimp to cowl; toss to coat. Working in batches, add
  27. shrimp to hot oil and deep-fry until shrimp are golden and opaque
  28. in center, about 1 1/2 minutes. Using slotted spoon, transfer shrimp
  29. to paper towels to drain.
  30. Place aioli in center of platter; surround with shrimp and serve.

mayonnaise, sweet chili sauce, chili sauce, shrimp, scallions

Taken from www.epicurious.com/recipes/member/views/bang-bang-shrimp-1279367 (may not work)

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