Ingredients
Bang Bang Shrimp Tacos:
4 oz. Small Peeled Shrimp (in frozen seafood section)
Oil, for frying
Seasoned Flour/ Buttermilk/ Seasoned Flour for Shrimp
½ cup California Style Greens (recipe to follow)
¼ cup Red Curry Crema (recipe to follow)
1 tbsp Sriracha Sauce (available at most Asian markets)
2 tbsp Key Lime Sour Cream (recipe to follow) for finishing
2 6” Flour Tortillas (warmed gently just before service)
1 Fresh Lime (for garnish)

Ingredients
Red Curry Crema:
1 cup Crème Fraiche, available in most gourmet markets
¼ cup Red Curry Paste, available in most gourmet markets
2 ea Fresh Limes, grated with micro-plane and, juice of
2 cup Sour Cream
½ cup Fresh Cilantro, chopped
tt Kosher Salt and Fresh Ground Pepper.

Ingredients
Key Lime Crema:
½ cup Sour cream
½ cup Mayonnaise
1 oz Key Lime Juice (Joe & Nellies, available at most markets)
pinch Kosher Salt

Method of Preparation:
Shrimp:
Flour/buttermilk/flour the Shrimp. Fry in hot oil until golden brown. Toss into a bowl with the Red Curry Crema and Sriracha and some of the California Style  Greens. Warm the tortillas,  stuff with the “Bang Bang Shrimp” mixture, garnish with the limes and drizzle with the Key Lime Sour Cream.

Red Curry Crema:
Mix all ingredients together, refrigerate for service.

Key Lime Crema:
Mix all ingredients and adjust to taste.