Bang Bang Shrimp

Am I the last person on the planet to discover this dish?  I had it for the first time when I lived in New Jersey.  I blame it on the fact that there is no Bonefish Grill in Dallas.  And no, I am not driving to Southlake.  I think this recipe does some justice to a pound of fabulous shrimp, whether or not it's close to the original.  Crispy, spicy, tangy...I say it feeds 2 to 4 based on portions, but let's be honest here.  You're not going to tell anyone you made this, are you?

Bang Bang Shrimp

1 pound high-quality fresh raw shrimp
1 cup buttermilk
1 cup all-purpose flour
½ teaspoon cayenne pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1½ teaspoons freshly ground black pepper
2 teaspoons salt
Peanut oil, for frying
Chili Aioli
2 green onions, green and light green parts only, sliced
Shredded iceburg lettuce

Clean and devein shrimp, including removing tails. Soak in buttermilk, refrigerated, for 30 to 45 minutes.

Combine flour, cayenne, garlic powder, onion powder, black pepper, and salt. Dredge shrimp in seasoned flour mixture. Heat peanut oil in a deep pan or Dutch oven to 350-360°F. Deep fry the shrimp in batches for 2 minutes. The shrimp should be light golden brown. Remove shrimp and drain on paper towels.

Place the shrimp in a large bowl and add half of the sauce and toss to coat while warm. Add more sauce as needed to coat evenly. Serve shrimp on a bed of shredded lettuce and garnish with green onion.

Makes 4 appetizer servings or 2 dinner portions

Chili Aioli
½ cup mayonnaise
2 tablespoons Huy Fong Chili Garlic Sauce
2 tablespoons Mae Ploy Thai Sweet Chili Sauce
1 teaspoon lemon juice

Granulated sugar and salt, if needed, to taste

Combine all ingredients and mix well.