Ingredients:
1 Reynolds® Oven Bag, Large Size
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon flour
2 teaspoons seafood seasoning
2 cloves garlic, minced
1 pound peeled medium-size raw shrimp,
|
tails removed
1/4 cup mayonnaise
1 tablespoon Thai sweet chili sauce
2 teaspoons Sriracha hot chili sauce, or
more to taste
6 romaine lettuce leaves, torn into 1-inch
pieces
1 cup crushed potato chips
3 green onions, sliced (optional)
|
Directions:
1. | Preheat oven to 350 degrees F. Place Reynolds® Oven Bag in 13x9x2-inch pan. |
2. | Add olive oil, lemon juice, Worcestershire sauce, flour, seafood seasoning and minced garlic to oven bag. Gently squeeze several times to blend. |
3. | Add shrimp to oven bag; turn bag several times to coat shrimp with sauce. Arrange shrimp in an even layer. Close bag with nylon tie. Refrigerate 30 minutes. |
4. | Make Bang Bang Sauce while shrimp is marinating: MIX mayonnaise, sweet chili sauce and hot chili sauce in a small bowl; set aside. |
5. | Remove shrimp from refrigerator. CUT six ½-inch slits in top of bag. Tuck ends of bag in pan. |
6. | Bake 10 minutes or until shrimp turns pink and is done. Place lettuce on appetizer plates. Carefully cut bag open; spoon shrimp over lettuce. Top with crushed potato chips; drizzle with Bang Bang Sauce. Garnish with green onions, if desired. |
No comments:
Post a Comment