Bang Bang Shrimp!

One of our favorite places to eat is BoneFish Grill - they have this amazing appetizer called Bang Bang Shrimp (although I usually get it as my main dish).  My sweet friend Laura found the recipe in a magazine and shared it with me, boy am I glad?!?!  I don't usually "fry" things, but I just had to try this recipe at home for myself...It was just as good as at BoneFish, despite the oily smell it left in my kitchen. 

Sauce:

1/2 cup mayonnaise

1 TBS plus 1 tsp Asian chili sauce

2 teaspoons honey

kosher salt

Shrimp:

Vegetable oil, for frying

2 large eggs

3/4 c all purpose flour

1/2 c cornstarch

kosher salt and freshly ground pepper

1 1/4 lb. small shrimp, peeled and deveined

Bibb lettuce leaves, for serving

Thinly sliced scallions, for garnish

DIRECTIONS:

1. To make the sauce, mix the mayonnaise, chili sauce, honey, 1/4 tsp salt and 1 TBS water in large bowl; set aside.

2. 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 thermommeter registers 350 degrees. Meanwhile, whisk the eggs in a shallow bowl. Whisk the flour, cornstarch and 1 tsp each salt and pepper in another shallow bowl.

3. 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.

4. 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.