Bang Bang Shrimp Lettuce Wraps

So, I have to make a confession, I have never been to Bonefish Grill. 
That being said, seems like everywhere I go, I keep hearing about their Bang Bang Shrimp.  Even when we went to Hula Bay, and ordered their Molten Martini, the first thing out of my friend's mouth was "Wow, this is just like Bonefish's Bang Bang Shrimp"  Finally, we had to make it!  Last year, while my parent's were down visiting, we had everyone over.  My mom and I decided it would be a great time to make Bang Bang Shrimp as an appetizer.  The best part, she volunteered to make it!  Oh they were so good, thanks mom!  Last night for dinner, I was craving Bang Bang Shrimp, but I needed to turn it into a meal.  It was too easy, I put the crispy, saucy shrimp in a lettuce wrap with some shredded carrots and green onions. YUM!

 I combined 1/2 cup mayonnaise with 1/4 cup Thai Sweet Chili Sauce and 3 drops Sriracha Hot Chili Sauce.  It did not seem hot enough for me, so I added a couple more drops Sriracha Hot Chili Sauce.  A word of caution, let the sauce flavor for awhile before adding more Sriracha sauce, it was pretty hot, just on the edge of Gordy's level of spiciness!  It was even hotter when I had the leftovers for lunch today.

 I dried the shrimp with a paper towel and then tossed them in some cornstarch.  I added the cornstarch in 2 tablespoons increments, tossing between each addition until all the shrimp was lightly coated.  I heated enough Grape Seed oil to cover the bottom of my cast iron skillet and fried the shrimp in the hot oil, about 3 minutes per side, until they were lightly browned.

 I removed the shrimp to a bowl and tossed with some of the sauce.   I served the shrimp in lettuce wraps with some shredded lettuce and carrots and topped with some sliced green onions and extra sauce.  After all, I am The Saucy Gourmet :)

Also, I would like to give a huge THANK YOU to Emma Louise from Food, Fork & Good for presenting me The Versatile Blogger Award.  I LOVE the award and I LOVE her blog!  I am so excited to past this on to some of my other favorite bloggers

The rules of this award are:
1. Thank the Blogger who nominated you.
2. Include a link to their site
3. Include the award imagine to your post.
4. Include the award image on your blog.
5. Give 7 random facts about yourself.
6. Nominate 15 other bloggers for the award.
7. When nominating other bloggers, include links to their sites
8. Let those bloggers know they have been nominated.


Okay so 7 random facts about myself that won't bore you all to tears.

1. I would love to open my own Tea Room and Garden Shop.  But am WAY to chicken to ever do it.

2. I LOVE butterflies and dragonflies and anyone that comes to my house realizes that before they even step on the front porch.

3.  I love to scuba dive, which is funny cuz I was the only one in the family that was not that keen on taking the certification.

4.  I am happiest in my home, which is great, cuz I work from home!

5. I love my 2 black labs more than most people (family not included, usually)

6.  I hate traveling on an airplane, not afraid just HATE it.

7.  And lastly AND most important, I AM ONE OF THE LUCKIEST PEOPLE ALIVE.  I have the most amazing family and friends that I love.  They support me in all my wild ideas and would probably even think it is a great idea to open a Tea Room, but I am not.

The brilliant bloggers I'm nominating is by no means a definitive list.  There are so many people's blogs I read and love.  These are just a few.

1.  Bargain Bites

2.  Amee's Savory Dish

3.  ABpetite

4.  Cucina 49

5.  Eat Yourself Skinny!

6.  My Sweet and Savory

7.  Cookin' for my Captain

8.  Eating Dinner with My Family

9.  Cookin' Cowgirl

10. A Healthy Jalapeno

11. Mom's Sunday Cafe

12. Mrs. Mulford's Cakes

13. Plain Chicken

14. Picnic at Marina

15. Meg's Delicious Adventures

Bang Bang Shrimp Lettuce Wraps
(print recipe)

1/2 cup  mayonnaise
1/4  cup  Thai Sweet Chili Sauce
3 drops  Sriracha Hot Chili Sauce (or to taste)
1   pound  shrimp, shelled and deveined

1/4 cup cornstarch

oil for frying 

Romaine lettuce, washed and dried

1 carrot, peeled and shredded

2 scallions, thin sliced

Mix mayonnaise with Thai Sweet Chili Sauce. Add hot sauce to taste. Dredge the shrimp in cornstarch. Deep fat fry the shrimp until lightly brown. Drain on paper towel, put in a bowl and coat with the sauce. Serve in a lettuce leaf, top with chopped scallions, extra shredded lettuce and extra sauce.