Firecracker Shrimp

Ever since my first bite of bang bang shrimp I've been a huge fan of the crisp, creamy, spicy, shrimp. Recently it seems like many restaurants are coming up with their own version of this famous shrimp dish. John and I took Landon to Houlihan's recently and I got their firecracker shrimp appetizer as my meal and was obsessed. It was similar to Bonefish Grill's bang bang shrimp but it had a deeper flavor and was less creamy. I have no idea what was in it, but I was a fan!

I decided to try my hand at replicating it at home. I searched online to see if there was a version floating around out there but there wasn't. That's ok... I can handle a challenge! I started with a similar base of flavors as bang bang shrimp but then added a few additional ingredients. We loved this! It's a quick and easy dinner because I used the sauce with frozen butterflied shrimp, so all I had to do was coat the premade shrimp with the homemade sauce. John and I were obsessed with this dinner. So much so that I can assure you I'll be making it again- soon!

Source: Stephanie Cooks Original

Ingredients:
1 box frozen butterflied shrimp
2 tbsp mayo
4 tbsp red Thai sweet chili sauce
1 tsp sriracha
1 tsp teriyaki sauce
1 tsp honey
Green onion
Black/white sesame seeds (you can use just one of the other)

Directions:
1- Cook the shrimp according to packaging directions.
2- Meanwhile, combine the sauce ingredients in a small bowl. Mix well. When shrimp are done, remove from the oven.
3- Using a spoon, spoon the sauce evenly over the cooked shrimp, rubbing into the shrimp. Bake an additional 2 minutes.
4- Remove from the oven. Top with green onion and sesame seeds.