Bang Bang Sauce. What else would be so appropriate for the Fourth Of July.

I have to admit, I have never been to Bonefish Grill and had never heard of "Bang Bang Shrimp" until Martinus, who I met at Fitbloggin 12, posted a picture of it on Facebook the other day. It. Looked. Delicious. The more I researched it the more I understood that it practically has a cult following. Fried shrimp, crunchy greens, spicy sweet sauce. What's not to love. I do love fried shrimp, but I knew I had been making less than stellar wine um, food choices this week, so I wasn't looking to duplicate their recipe exactly. I had a big bag of defrosted shrimp in my fridge that I was planning on cooking up on The 4th, so I decided to make a leaner grilled version of Bang Bang Shrimp. Delicious, if I do say so myself. Thank you, Martinus, for the idea.





 

Bang Bang Grilled Shrimp

1 lb large shrimp/prawns, cleaned and shelled
1 T garlic powder
1/2 t freshly ground black pepper
1 t olive oil

Combine the above ingredients in a bowl and let marinate until you're ready to put the prawns on skewers.

Bang Bang Sauce

1/4 cup low fat mayonnaise
1/4 cup fat free mayonnaise
~ 1/4 Mae Ploy (sweet chili sauce)
1-2 T Sriracha sauce (to taste - this stuff is hot!)
1 t rice wine vinegar

Mix all together until smooth. Keep refrigerated until ready to serve.

If you're grilling, thread the shrimp on skewers and grill over medium heat for about 3 minutes per side, or until they're opaque. You can definitely broil in the oven or cook the shrimp on the stove. I have leftover shrimp in the fridge that I'm planning on cooking up for lunch and having over salad greens with more sauce drizzled on top. The sauce was delicious on my grilled steak, too.

Enjoy!

Kyra