Come on baby, light my Firecracker Shrimp

Firecracker Shrimp, or as my friends call it "Crack Shrimp," is so yummy and addicting I feel a little badly about posting the recipe on my blog. On the other hand, how could I deprive this sassy appetizer from its day in the sun? In order to avoid overdosing on Firecracker Shrimp, I suggest enjoying in moderation, like maybe 3-4 per day, and maybe only at bars and maybe only if you can bum them off a friend.

This festive appetizer, which is great for a Fourth of July gathering or Chinese New Year Celebration, looks just like a Firecracker. In China, Firecrackers light up the sky on New Year's Day. Prepare a day ahead and save the frying step for just after your guests arrive.

Firecracker Shrimp

12 large shrimp, in the shell
1 teaspoon salt
1/2 teaspoon garlic salt, divided
4 sheets spring roll wrappers
24 carrot strips (3x 1/4inch)
1 egg, beaten

Dipping Sauce

1/4 cup mayonnaise
2 tablespoons Sriracha sauce

3 cups vegetable oil for deep-frying

Removing the shells and leaving the tail intact, make a deep cut lengthwise down the back of each shrimp; wash out the sand vein. Place warm water in a bowl and add the salt; stir to dissolve. Place the shrimp in the salt water and swirl. Leave the shrimp in the salt water for 5 minutes, then rinse with cold water, drain, and pat dry on paper towels. Sprinkle with 1/4 teaspoon garlic salt.

Cut each spring roll wrapper into thirds, making 3 long narrow strips.

Place the carrot strips in a small bowl, sprinkle with the remaining 1/4 teaspoon garlic salt, and set aside.

Brush the egg at the top of the shrimp. Place 2 carrot strips in the slit of each shrimp. Brush each spring roll strip with egg and roll each shrimp up tightly in the spring roll strip, with the egg holding it together. The tail of the shrimp should be protruding from one end and the carrots from the other - to resemble a firecracker! Continue process until all the wrappers are folded with the shrimp and carrots.

To make the dipping sauce, in a small bowl, mix the mayonnaise and hot pepper sauce. Set aside.

In a wok, heat the vegetable oil to 350 degrees. Fry the shrimp rolls until golden brown, about 2 minutes, turning 2 to 3 times. Drain on paper towels. Serve with the dipping sauce.