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What you'll need
Hot Sriracha Sauce
Sweet Chili Sauce
1/2 Cup Vegetable oil
Whisk 1/2 cup mayo, 2 tbsp sweet chili sauce & 1.5 tbsp sriracha, chives & onion powder. Refrigerate
Peel your raw shrimp. Lightly season them. I used old bay.
Fill a shallow bowl with cornstarch. Place shrimp in cornstarch and lightly coat. Move to clean tray
Heat vegetable or canola oil in large pan over medium heat. Add shrimp, cook 1-2 min per side.
Let shrimp drain & cool on rack. Toss in firecracker sauce!
Serve on lettuce, serve with chives and more sriracha!
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