Serves 2 generously
This knockout shrimp cocktail is another Guy Fieri favorite at Johnny Garlic's. The bright-red chili threads and odd-looking lotus root slices (the eye-catching garnish with holes) make for a dramatic presentation. Recipe courtesy Guy Fieri and the Food Network.
Honey chipotle lime sauce
1 cup barbecue sauce
1/4 cup honey
1/4 cup lime juice (about 1 1/2 to 2 limes)
1/4 cup canola oil
2 teaspoons Dijon mustard
Pinch red chile flakes
Pinch chile powder
Pinch cayenne pepper
4 chipotles in adobo
3/4 cup all-purpose flour
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
4 tablespoons mango jicama salsa (see recipe on this page)
1 pinch chili threads, optional, for garnish
Lotus chips, optional, for garnish
2 lime wedges, for service
Honey chipotle lime sauce: In a food processor, purée all the ingredients until combined and add to a saucepan to heat through over medium heat until slightly reduced.
Shrimp: While sauce is reducing, combine flour with the salt, pepper, cayenne and chili powder, and stir to combine. Add shrimp in batches to flour and toss gently to coat evenly.
Preheat a couple inches of canola oil to 350 degrees 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 the pan. Remove shrimp from the oil and drain on a paper towel-lined plate.
Divide and add rice noodles to the bottom of 2 oversized martini glasses. Top noodles with 3 lime wheels each and set aside until service.
Add the shrimp 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. Garnish with mango jicama salsa, chili threads, lotus chips and a lime wedge, if desired.