1/2 of a green onion, diced and lettuce for garnish -Optional
In a large bowl, toss the shrimp with salt, pepper and garlic powder.
Place corn starch in a shallow dish like a cake pan.
In another cake pan lightly whisk two eggs together to create an egg wash.
dip each piece of shrimp in corn starch to coat, then dip in egg wash to coat, then back into corn starch.
When all the shrimp have been coated. heat oil in a large skillet on high heat. When oil is nice and hot, CAREFULLY add the shrimp to the pan. You may need to cook the shrimp in two batches so that you don't overcrowd the pan.
The shrimp cook fast. when the bottoms of the shrimp are crispy, flip the shrimp so that the other side can cook. This should only take about 30 seconds to a minute.per side if the oil is hot.
Remove the cooked shrimp to a paper towel lined plate.
In a small bowl, whisk together the Thai sweet chili sauce, sriracha sauce and mayo. When the mixture is smooth, carefully toss the shrimp in it. You may not need all the sauce. (just depends on how "saucy" you want them to be).
To serve. place one large leaf of iceberg lettuce on a plate. Place the shrimp on top, then sprinkle chopped green onion on top.
I don't have a very good picture of this recipe because they were gone before I could get one. If you have ever been to Bonefish Grill you will def want to make this recipe!! My friend Amber also shared this recipe on her blog. THANK YOU!!