Betsy’s and Becca’s No Garlic Candied Walnut Shrimp

By Betsy and Becca Vail 01/10/16

Ingredients:

• ½ c mayonnaise
• 4 Tbs organic agave
• 3 Tbs sweetened condensed milk
• ½ tsp ginger, ground 
• ¼ tsp low-sodium soy sauce
• ⅛ tsp salt
• 3+ eggs, beaten
• 1 tsp soy sauce
• 1 tsp distilled white vinegar
• Salt to taste
• Pepper to taste
• 1+ c cornstarch
• 2 lbs. raw shrimp, medium-sized, peeled, deveined
• Oil for frying
• 3½ oz. bag of glazed walnuts (add 2 bags if you prefer more nuts)
• scallions, sliced (optional garnish)

Directions:

1. Stir together the mayonnaise, agave, condensed milk, ginger, ¼ tsp soy sauce, and ⅛ tsp salt in a medium-size mixing bowl. Set aside in the refrigerator until needed.
2. Beat the eggs with 1 tsp soy sauce and 1 tsp vinegar, then season the mix with salt and pepper to taste.
3. Dredge the shrimp through the egg and cornstarch, then fry in a skillet on medium heat until pink and slightly crispy. The cooking process will not take long, so be careful not to overcook the shrimp. Work in batches until all shrimp are cooked. As each batch cooks, set the shrimp aside on paper towels to drain excess oil. 
4. In a large mixing bowl, gently combine the cooked shrimp with the mayonnaise mixture and glazed walnuts. 
5. Garnish and enjoy!

Yum