What's for Dinner Sunday...

Not my photo..but the best I could do!!:) Honey Cilantro Shrimp Tacos

This week starts the lenten season so you will be seeing lots more seafood (mainly shrimp) recipes from me....I'm most excited to bring back Bang Bang Shrimp...YUMMO!!:)

Monday: Free day...headed out to eat with the family
Tuesday: Garlic Brown Sugar Chicken
ASH Wednesday:  Honey Cilantro Shrimp Tacos
Thursday: Crockpot Southwestern Chicken
Friday: Bang Bang Shrimp and Crab Legs  (recipe below)
Saturday: Date Night...
Sunday:  I am going to attempt to recreate Chipolte food again...this time their steak..I'll be sure to report back!!:)  (yes this was on last week's menu...but it just didn't happen!!:)

I found this recipe last year I believe on My Friend Kristen's blog Dine and Dish...it is AMAZING and tastes pretty close to Bonefish Bang Bang Shrimp!!

Bang Bang Shrimp
Chili Sauce:
1/2 cup mayonnaise
4 teaspoons chili garlic sauce (such as Huy Fong brand)
1 teaspoon sugar
1/2 teaspoon rice vinegar

Souffle:
1 egg, beaten
1 cup milk
3/4 cup all-purpose flour
1/2 cup panko breadcrumbs
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground sage
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
8 to 10 cups vegetable oil
16 to 18 medium shrimp, peeled and deveined

Garnish:
1 handful of mixed greens
1 green onion, chopped, green portion only
Combine the mayonnaise, garlic sauce, sugar and vinegar for chili sauce in a small bowl. Cover the and set aside.
Combine the egg with milk in a shallow bowl. Mix flour, panko bread crumbs, salt, black pepper, sage, onion powder, garlic powder, and basil in another bowl.
Heat the oil to 350 degrees F. Use enough oil to cover the shrimp when frying.
To bread the shrimp, coat each piece with the breading. Dip breaded shrimp into the egg and milk mixture, and then back into the breading. Arrange the
coated shrimp on a plate and place them into the refrigerator for about 20 minutes.
When your oil is hot, fry the shrimp for 3 to 4 minutes or until golden. Let the fried shrimp drain on paper towels. When all of the shrimp have been fried, place the shrimp into a large bowl. Spoon about 1/4 cup of the sauce over the shrimp and toss to coat. Layer the shrimp on a bed of mixed greens, then sprinkle the shrimp with chopped green onion.
*Serves 2 to 4 as an appetizer.