garlic buffalo shrimp recipe (HCG and regular)

Garlic Buffalo Shrimp (HCG phase 2)
3.5 oz shelled, de-veined shrimp (I used Med 31-40 per lb, which was 11-12 shrimp for 3.5 oz)
1 melba toast (2 snackers) crushed into crumbs
4 tablespoon hot sauce
seasoning of your choice (I use a no-salt herb seasoning)
3 gloves roasted garlic
2-3 tablespoons water to taste

preheat oven at 425
get cookie sheet with a cooling rack on top ready to go

Garlic Buffalo Shrimp with Brussel Chips

put the shrimp and 1 tablespoon hot sauce in a ziploc for a few minutes, this is to marinade and flavor shrimp as well as serve as moisture to help the Melba Toast crumbs stick.

Place the Melba Toast crumbs and seasoning of your choice into a different ziploc.  I use a salt free herb mix that has garlic, onions, lemon zest and herbs.  It is pretty course and helps add crunch, flavor and texture to the Melba crumbs.

remove the shrimp from the ziploc with hot sauce and add to the crumbs to full coat.  Once coated place on your cooling rack on top of cookie sheet,  if shrimp are small and fall through cracks, you can put them on a few wood skewers (soaked in water first so they don't burn) and place those on the rack.  The rack helps heat get on both sides of the shrimp and allows both sides to get crisp without flipping and I find it gives you more of a fried taste without the oil!  they only take 5-7 minutes max depending on their size (maybe less if smaller)

Garlic Buffalo Sauce for Shrimp
in tuperware or bowl add remaining hot sauce and the roasted garlic.  smash the garlic a bit with a fork or spoon and stir into hot sauce.  I like tupperware for this so I can put lid on and shake to mix...my only exercise :)  The garlic will thicken the sauce so I added water to cut the heat and thin out a bit.  This sauce can be drizzled over the shrimp when done or you can add shrimp to tupperware and coat them if you like it really hot!

This sauce is great over the baked chicken nuggets recipe as well!  add some vinegar and other herbs and it is a kicked up dressing!

Covert this to a Phase 3 recipe....
I would have used an egg wash for the Melba crumbs to get a better coating
I would have added a teaspoon of butter to the garlic buffalo sauce

I find that unless you are really frying these in oil and with a  Panko crust the baking still works best to get them crusty without going to far into the carb world!