Better Than Bang Bang Shrimp

Shell and devein the shrimp, removing the tails, then rinse and set aside.

Cut the larger shrimp in half so they are all about the same size.

In a bowl, combine 1 cup of all-purpose flour with 1/2 teaspoon of salt.

Coat the shrimp thoroughly with the flour mixture.

Prepare an egg wash by whisking together 2 eggs.

Dip the floured shrimp into the egg wash, ensuring they are well coated.

Next, coat the shrimp in 1 cup of cornstarch, making sure they are thoroughly coated.

Test the oil temperature by dropping in a bit of flour; it should be around 325-350°F.

Fry the shrimp in the oil, keeping them moving in the pan for about 4-5 minutes until they are golden brown.

In a bowl, combine 1 cup of mayonnaise, 3 tablespoons of sriracha, and 1 tablespoon of sweet chili sauce; mix well and adjust seasoning to taste.

Ladle the sauce over the hot shrimp gradually, just enough to coat without swimming in sauce.

Prepare a bed of romaine lettuce on a plate and serve the shrimp on top.

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