2 cups shredded iceberg lettuce
½ cup thinly sliced Vidalia onion
8 grape tomatoes cut into 3rds
1 tablespoon chopped Italian parsley
1 tablespoon white balsamic vinegar
½ teaspoon sugar
Salt & peppr
Bang Bang Sauce
1/3 cup water
1/3 cup, plus 1 tablespoon sugar
½ teaspoon minced garlic (fresh)
1 tablespoon finely chopped Calabrian chili peppers (or similar) in oil
¼ cup rice vinegar
1 1/2 teaspoons corn starch
Sriracha chili sauce
¼ cup mayonnaise
½ cup whole buttermilk
2 dozen large shrimp, peeled deveined, pat dry
½ cup cornstarch
1 tsp salt
½ tsp peppr
6 inch flour tortillas
Place the shrimp in a bowl and cover with the buttermilk.
Toss all ingredients together in a mixing bowl and place in refrigerator until ready to use.
Bang Bang Sauce
Add water, sugar, garlic, chili peppers, vinegar, and cornstarch to a small sauce pan and bring to a boil. Whisk continuously for about 1 minute and remove from heat. Pour into small mixing bowl and let cool. Add the mayonnaise and whisk in 2 teaspoons of Sriracha chili sauce or to desired heat.
Drain the buttermilk off the shrimp.
Mix the cornstarch with the salt & pepper & toss with the shrimp to coat.
Heat about 1/2 inch of peanut oil over med high temp in a frying pan and add shrimp. Carefully move the frying pan back and forth so the oil goes over the top of shrimp. Cook shrimp about 1 to 1 /2 minutes on each side. Remove shrimp and place on plate lined with paper towel to cool. While still hot, season with salt if desired. Add to the chili sauce and toss.
Fill each tortilla with some of the slaw and top with 4 shrimp.