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Bang Bang Shrimp!

We have a board on Pinterest specifically for seafood but we call it “Lenten Favorites”.  Every Friday during Lent we either go out for a good fish fry or stay home and try out a new recipe.  This recipe  we actually made before Lent started and instantly knew that we had a new go to for our dinner selection.
I have heard of Bang Bang Shrimp when we have been out to dinner, but never tried it.  This interpretation did not disappoint and might be back on the table in the next few weeks.  It was a team effort to make it and does have a kick.  Give it a try and let me know what you think. Friday’s coming!

INGREDIENTS:

8 ounces spaghetti
8 ounces medium shrimp, peeled and deveined
1 tablespoon olive oil
3 cloves garlic, minced
1 teaspoon smoked paprika, or more, to taste
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves

FOR THE SAUCE

1/2 cup mayonnaise
1/4 cup Thai sweet chili sauce
2 cloves garlic, pressed
Juice of 1/2 lime, or more, to taste
1 teaspoon Sriracha, optional
Pinch of crushed red pepper flakes

DIRECTIONS:

To make the sauce, whisk together mayonnaise, Thai sweet chili sauce, garlic, lime juice, Sriracha and red pepper flakes; set aside.

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

Place shrimp onto the prepared baking sheet. Add olive oil, garlic, paprika, salt and pepper, to taste, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Remove from oven and set aside.

In a large bowl, combine pasta, shrimp and mayonnaise mixture.

Serve immediately, garnished with parsley.

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