Bang! Thats good

I am always on the look out for a new yummy and EASY recipe. When I came across this one at Skinnytaste.com, I just had to try it. It is a leaner version of the popular BoneFish appetizer, Bang Bang Shrimp. The original recipe calls for it to be served over shredded cabbage, I opted to serve it over a brown rice and veggie mix ( its what I had on hand ). To be honest, I was not completely convinced that Mr. Gump would like it. Imagine how pleased I was when both my guys cleared their plates. Mr. Gump even went back for seconds! This recipe is definitely a keeper. Try it and let me know what you think :)

Servings: 4 • Serving Size: 1/4th or recipe • Old Points: 5 pt • Points+: 5 pt
Calories: 215.7 • Fat: 7.6 g • Protein: 23.8 g • Carb: 11.9 g • Fiber: 1.0 g • Sugar: 6.3 g
Sodium 443.9 mg


5 tbsp light mayonnaise
3 tbsp Thai Sweet Chili Sauce
1 tsp Sriracha (to taste)

Shrimp:
1 lb large shrimp, shelled and deveined (weight after peeled)
2 tsp cornstarch
1 tsp canola oil
3 cups shredded iceberg lettuce
1 cup shredded purple cabbage
4 tbsp scallions, chopped

In a medium bowl, combine mayonnaise, Thai sweet chili sauce and Sriracha. Set aside.
Combine lettuce and cabbage and divide between four plates. Set aside.

Coat shrimp with cornstarch, mixing well with your hands. Heat a large skillet or wok on high heat, when hot add oil. When oil is hot add the shrimp to hot pan and cook tossing a few times until cooked through, about 3 minutes. Remove from pan and combine with the sauce coating well. Place shrimp on lettuce and top with scallions.