Lava Shrimp With Honey Chipotle Lime Sauce

This recipe reminds me of the flavors in Bang Bang Shrimp, spicy savory and delicious!

Recipe courtesy Guy Fieri

Ingredients

Honey Chipotle Lime Sauce:

• 1 cup barbecue sauce
• 1/4 cup honey
• 1/4 cup lime juice (about 1 1/2 limes)
• 1/4 cup canola oil
• 2 teaspoons Dijon mustard
• Pinch red chile flakes
• Pinch chile powder
• Pinch cayenne pepper
• 2 chipotles in adobo

Rock Shrimp:

• 1/2 cup all-purpose flour
• 1/2 cup panko bread crumbs
• 1 teaspoon kosher salt
• 1 teaspoon fresh cracked black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon chili powder
• 12 ounces rock shrimp (about 1 1/2 cups)
• Canola oil, for frying
• 1 cup cooked rice noodles, optional, for garnish
• 6 lime wheels, optional, for garnish
• 1 pinch chile threads, optional, for garnish
• Lotus chips, optional, for garnish
• 2 lime wedges, for service

Directions

For the honey chipotle lime sauce: In a food processor, puree all the ingredients until combined and add to a saucepan to heat through over medium heat.

For the shrimp: While the sauce is reducing, combine the flour with the salt, pepper, cayenne and chili powder and stir to combine. Add the shrimp in batches to the flour and toss gently to coat evenly. 

Preheat a couple inches canola oil to 350 degrees F in a deep skillet and add the shrimp. Cook until golden brown, turning as needed, 3 to 4 minutes. Work in batches to avoid crowding. Remove from the oil and drain on a paper towel-lined plate. Saute a head of broccoli in oil to cook through.

Divide and add the rice noodles to the bottom of 2 martini glasses. Top the noodles with 3 lime wheels each and set aside until service.

Add the shrimp and broccoli to the reduced sauce and toss gently to coat evenly. Remove from the sauce with a slotted spoon or tongs and place in the prepared martini glasses. Serve immediately.

• Enjoy :)