Menu Description: "Tender, crispy shrimp with a sweet and spicy chili sauce that's got just the right kick."

It was another job for the micro-screen sieve. Rinsing away the mayo from a spoonful of this delicious chili sauce reveals just what I expected: Sambal chunks. The minced chili peppers that sat there, naked, in the bottom of the sieve, looked just like the type of red pepper used in sambal chili sauce. And since there were bits of garlic in there too, it was clear that the bright red chili garlic sauce you find near the Asian foods in your market is the perfect secret ingredient for the fiery mixture that's used on this popular dish on Ruby Tuesday's new appetizer menu. Once you make the sauce, whip up some of the secret breading for the shrimp and get on with the frying. You can use shortening or oil here, but I think shortening works best, and it doesn't stink up the house. The no trans-fat stuff is da bomb. Once all of your shrimps are fried to a nice golden brown, carefully coat the little suckers with about half of the sauce, and then serve the rest of the sauce on the side for dipping, just like they do at the restaurant.
 

Source: "Top Secret Restaurant Recipes 3" by Todd Wilbur.