Jack's Super Bowl Running Back Shrimp
|1 cup Hellmann's mayonnaise|
|1/2 cup Thai sweet chili sauce|
|1 Tbsp Sriracha sauce|
|1 Tbsp seasoned rice vinegar|
|2 lbs large raw shrimp (21/26), peeled and deveined|
|Sea salt and ground white pepper|
|2 Tbsp corn starch|
|House of Tsang Stir Fry Oil|
|4-6 cups shredded Iceberg lettuce leaves|
|Thinly sliced scallions, for garnish|
In a large bowl, whisk together the first 4 ingredients and set aside. Pat the shrimp dry with paper towels.
In a large bowl, lightly season the shrimp with the salt & pepper and toss with the corn starch to lightly coat, mix with your hands if needed.
Heat 1 Tbsp of oil in a wok over high heat. When the oil is hot, add some of the shrimp. So as to not crowd the wok, you may want to cook the shrimp in 3 or 4 batches, adding more oil as needed for each batch. Toss the shrimp and cook until it turns pink and is cooked throughout, about 3 minutes. Remove from pan and combine with the sauce.
Divide the lettuce between 6 to 8 plates. Place shrimp on the lettuce and garnish with sliced scallions. Note: This works well on pasta also!
Makes 6 to 8 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Per serving: 350 calories; 24g total fat; 4g saturated fat; 180mg cholesterol; 1050mg sodium; 6g total carbohydrates; 0g dietary fiber; 24g protein;