Soon after trying this appetizer at the Bonefish Grill for the first time, my sister raved about it.  She loved it so much that I decided I need to try and make an at-home version.  Here’s my Bonefish Grill Copycat Bang Bang Shrimp recipe.  Enjoy (in the comfort of your own home)!

Bang Bang Shrimp
Yield:  6 appetizer servings
Time:  45 minutes total

2 lbs raw shrimp (large or jumbo)
1 cup cornstarch
1/2 cup canola oil
1 cup Frank’s Red Hot
1/2 cup low-fat mayonnaise
20 radishes
8 celery stalks
1/2 cup crumbled bleu cheese
1/4 cup diced scallions

1.  Remove shells and tails from shrimp.  Dredge in cornstarch.

2.  Heat canola oil in a frying pan.  Fry the dredged shrimp in the hot oil until cooked through, about 2 minutes per side.  Drain on a paper towel.

3.  Combine the hot sauce and mayo in a large mixing bowl.  Beat together with a whisk or fork until there are no lumps.  Add the cooked shrimp to the bowl and toss gently to coat.

4.  Dice the celery and slice the radishes.  Arrange on a serving platter and place the shrimp on top.  Sprinkle with crumbled bleu cheese and scallions.

NOTE:  This shrimp is also excellent served over a bed of mixed greens, sliced radishes and diced celery as a salad!

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