Crisp-Fried Shrimp in Spicy, Creamy Sauce (Inspired by Bang Bang Shrimp)

Bonefish Grill, a chain restaurant owned by the Florida-based Outback group, opened in my neighborhood with little media notice or fanfare, but some of my foodie friends in-the-know (Kristen, among others) swore I would love it, chain status aside.

Wanting to try it since it opened in Feb/March of this year, we finally made it there Saturday night along with another couple. It was as great as described. First, they take reservations, the lighting and noise level is under control, and our server was not only friendly, helpful and polite, she had actually been trained and had tried some of the menu items and could make knowledgeable recommendations. Wow, a breath of fresh air for any restaurant, let alone a chain.

Anyway, I had been told (warned!) how addictingly delicious the signature appetizer, Bang Bang Shrimp, can be. Our friend Tabitha ordered it along with a salad for her entree and it most definitely lived up to the hype. Spicy, creamy, crisp and everything else good.

It was memorable enough that I made it tonight for dinner - albeit a slightly lighter version. Now light here is a relative term considering I deep fried the shrimp. But I did lighten up the sauce!

A quick disclaimer that this is simply my interpretation of the recipe and I make no claim this is the actual recipe from Bonefish. But trust me, it's close enough.

Crisp-Fried Shrimp in Spicy, Creamy Sauce (Inspired by Bang Bang Shrimp)
(makes 2 servings)

1 lb large shrimp (30-40 count), peeled & deveined
1/2 c corn starch
4-6 c cooking oil (vegetable oil, peanut oil, etc.) for frying
Salt and pepper
Old Bay seasoning
Cayenne pepper to taste
Butter lettuce (or romaine or iceberg or lettuce of your choice)
Serrano chili slices or chopped green onion for garnish

Sauce:
1/2 c 2% Greek yogurt (or mayonnaise if you want to do the real thing which I suspect the restaurant uses)
1-2 tbs (or to taste) Siracha
1-2 tbs sweet chili sauce
1 tsp Dijon mustard

Directions:
Heat oil in a deep fryer or deep pan. ensure oil is hot enough to fry and minimize oil absorption. You want about 375 degrees for frying, so heat oil to about 390 or 400 right before the first batch goes in to ensure when the temperature drops it still is in the optimal range for frying.

Meanwhile, mix sauce ingredients, taste and adjust seasoning as needed. Next, toss cornstarch with salt, pepper, Old Bay seasoning (just a bit of Old Bay) and cayenne pepper to taste. Add shrimp and toss to coat (use a resealable freezer bag for minimal mess).

Strain excess cornstarch from shrimp, then fry in batches until golden brown and crisp. Drain on paper towels on a paper bag. Season with salt and pepper. Once all shrimp is fried, toss in a bowl with the sauce. Serve over bed of roughly chopped lettuce, garnish and serve immediately.