Recipe courtesy of Regatta restaurant, Lake Arthur, LA
Combine mayonnaise, chili sauce, and hot sauce in a small bowl; mix well. Cover and chill at least 1 hour; can be made 1 day in advance.
Lightly moisten edges of won ton skin; wrap each shrimp individually, leaving tail exposed.
Pour vegetable oil 1/2" deep in a large skillet (not nonstick);heat over medium high heat to 350ºF. Fry shrimp, in batches, 2 to 3 minutes on each side or until golden; drain on paper towels. Divide lettuce into 4 cold salad bowls, top equally with chilled sauce and 6 warm fried shrimp. Serve at once.
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