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
Bang Bang Sauce
- 1/4 cup mayonnaise
- 1 tablespoon Thai sweet chili sauce
- 2 to 3 teaspoons Sriracha hot chili sauce
- 6 romaine lettuce leaves, torn into 1-inch pieces
- 1 cup crushed potato chips
- 3 green onions, sliced (optional)
Directions
- 1 Preheat to 350ºF. 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 1/2-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.
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