I am a huge fan of the Bang Bang Shrimp from Bonefish Grill. It is fried shrimp that is tossed in a creamy, spicy sauce. There are times that we have gone there and I will just order a double order of the appetizer and no dinner because I love it so much. I have been searching the net for recipes close to their recipe. The real recipe is a trade secret, so this is as close as I can get to the real thing at home. I made it as an appetizer for our dinner party on New Years Eve and it was so good! It is a crowd pleaser. I like to serve it in individual dishes on top of shredded lettuce with some chopped green onions on top.

Ingredients (Serves 8-10)

2 lbs raw shrimp (medium size) peeled and deveined

1 cup of corn starch

1 cup of flower

1/2-1 tbsp salt (depending on salt preference)

Oil for frying (enough to cover the shrimp to deep fry in a stove pot)

1 cup of mayo

1/2 cup of Thai sweet chili sauce

5 dashes of Siracha sauce (start with 3 and add more until you like it)

3 tablespoons of lemon juice

1 bag of chopped lettuce

1 bunch of green opinions, chopped thin

Directions: heat the oil in a pot on the stove. It should be 350 degrees to add the shrimp. While it is heating up whisk together the sauce ingredient in a small bowl: mayo, Thai sweet chili sauce,  Siracha sauce, and lemon juice.

For the shrimp coating mix together the corn starch, flour, and salt. Coat the shrimp and shake off excess coating before frying. Cook/fry the shrimp at 350 degrees for 3-4 minutes. I use a Thermapen and it needs to be at least 125 degrees to be cooked.

After you cook the shrimp lay them out on a plate lined with paper towels to absorb the excess oil. Once the shrimp is cooled you can then dip each piece with a fork into the sauce. Shake off excess sauce. I then refrigerate for at least an hour to chill the appetizer. Serve on top of lettuce with chopped green onions on top. Enjoy!