- 1 cup mayonnaise
- 1/3 cup prepared chili sauce
- 1/3 cup hot sauce
- 24 won ton skins
- 24 colossal Louisiana shrimp, peeled and deveined, tails intact
- vegetable oil
- 2 cups iceberg lettuce, chopped
- 1/2 cup green onions, chopped
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.
our 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.