Bonefish Grill's Bang Bang Shrimp

 
1/2 cup mayonnaise
1/4 cup Thai Sweet Chili Sauce
3 drops Sriracha Hot Chili Sauce (or to taste)
1 pound shelled and deveined medium shrimp
dry cornstarch
oil for frying
lettuce
chopped scallions

Mix mayonnaise with Thai Sweet Chili Sauce.  Add hot sauce to taste.  

Dredge the shrimp in cornstarch.   I put the cornstarch in a zip lock bag and coated about 6 or 7 shrimp at a time.  

Either deep fry shrimp in a deep fryer or add oil to a deep frying pan.   I waited until the temperature reached 350 degrees before adding the shrimp and when they were lightly brown and had a bit of a crunch to them, I removed them and drained on paper towels.  

Add shrimp to the bowl with the mayonnaise and chili sauce mixture and coat the shrimp well with sauce.   I added another heaping tablespoon of mayonnaise, about another 1/8 of a cup of chili sauce and a few more drops of the hot chili sauce. 

Serve in a bowl lined with lettuce, top with chopped scallions.