Just-Like-the-Restaurant Spicy Shrimp

I recently got this recipe from my sister-in-law, Tera, who has subscriptions to several cooking magazines.  So that means I get to peruse them, and often times she'll pick out recipes that she thinks we'd like.

The last recipe she shared was from the Food Network Magazine, Bang Bang Shrimp from Bonefish Grill.  Personally I have never had this, but my husband has, and he said it tasted exactly like the restaurant.  So a big shout-out to FNM for this delicious and easy recipe.

First the sauce - I was a bit skeptical about it at first, but bear with me...

1/2 c. mayo
1T + 1t chili sauce (I always add more chili sauce than the recipe calls for, but I like spicy)
2 t. honey
1/4 t. salt
1 T. water

Mix above ingredients together and put aside.

Next step is frying the shrimp.  For a heart-healthy version, bake your shrimp, or stir-fry in a couple tablespoons of oil.  But we're staying true to the original recipe today.

For the shrimp:

vegetable oil for frying (amount will depend on how big your pan is. You want your shrimp covered about halfway up while it is cooking)

1 1/4 lbs. peeled, de-veined raw shrimp
2 eggs - beaten
3/4 c. four
1/2 c. corn starch
1 t. salt
1 t. pepper

If you know me, you know I like to take the easy way as much as I can.  Add the flour, corn starch, salt, and pepper to a plastic container with a lid...

... Put the lid on and shake to combine ingredients. Remove lid. Bada-bing, bada-boom.

Dredge shrimp in flour mixture first,

then the beaten eggs.

When oil is heated, fry shrimp to a golden brown.

Combine the shrimp and the sauce and serve in mini-tortillas with lettuce and sour cream, or over rice.

(PS - removing the tails of the shrimp beforehand would probably save a little time... and your fingers if you're like me and attempted to remove them right after the shrimp was out of the fryer)