Coconut Firecracker Shrimp

24 large tail-on shrimp, peeled

3 tablespoons Sriracha, divided

1 tablespoon honey

ΒΌ cup mayonnaise

Juice from 1/2 a lime

1 tablespoon cilantro, finely chopped

Salt and pepper

2/3 cup finely shredded unsweetened coconut

12 spring roll wrappers, cut in half on a diagonal

1 egg, beaten with 1 tablespoon water

2 cups vegetable or canola oil

Pat the shrimp dry of excess water with a paper towel. Score the underside of the shrimp lightly with a knife to straighten them out. In a bowl, combine the shrimp with 2 tablespoons Sriracha and 1 tablespoon honey. Set aside.

Combine the mayonnaise with the lime juice, cilantro, and additional tablespoon of Sriracha. Season with salt and pepper and set aside. To assemble the firecracker shrimp, dredge each shrimp in the coconut. Take each spring roll wrapper triangle and place it lengthwise on a clean work surface with the pointy side of the wrapper pointing left. Lay the coconut-coated shrimp in the lower third of the wrapper, keeping the tail of the shrimp off to the side. Roll the shrimp up halfway and fold the left side over. Continue folding, sealing with egg wash. Repeat until all the shrimp are assembled.

Heat the oil in a skillet over medium high heat until it reaches 300 degrees. Fry the shrimp until golden brown on all sides, about 2 minutes. You can use a fine mesh strainer to remove any coconut debris that falls into the oil as you fry. Serve immediately with the aioli on the side! Recipe adapted from The Woks of Life.

Yield: 8 servings