Mark’s Shrimp

Ingredients

• 1 1/4 cups mayonnaise
• 5/8 cup Thai sweet chili sauce
• 7 1/2 dashes chile-garlic sauce (such as Sriracha), or to taste
• 2 1/2 pounds peeled and deveined shrimp
• 1/2 cup cornstarch, or as needed
• 2 cups vegetable oil for frying, or as needed
• 4 lettuce leaves (optional)
• 1/4 cup chopped green onion, or to taste

Directions

Stir mayonnaise and chili sauce together in a large bowl. Add chile-garlic sauce and stir.

Spread cornstarch into a wide dish. Press shrimp into cornstarch to coat in a thin layer.

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

Deep fry shrimp in batches until the meat is no longer transparent in the center, about 5 minutes per batch; drain on a paper towel-lined plate.

Combine mayonnaise sauce and shrimp in the large bowl; stir to coat shrimp in the sauce.

Line a bowl with lettuce leaves. Pile shrimp into bowl and garnish with green onion to serve.