Step 1

Peel and devein the shrimp if it isn’t already done and remove the tails.

Step 2

In a medium bowl, place buttermilk and 1 teaspoon of Sriracha.

Step 3

Add shrimp and marinate 1 hour.

Step 4

While shrimp is marinating, in a medium bowl, place corn starch, bread crumbs, paprika, onion powder and garlic powder. Stir and set aside.

Step 5

In another medium bowl, place mayonnaise, vinegar, sweet chili sauce, garlic chili sauce, agave nectar and remaining ½ teaspoon of Sriracha. Set aside. You can substitute granulated sugar for the agave, however use less of it.

Step 6

After the shrimp marinates, heat a few inches of oil in a pan to 350 degrees F.

Step 7

Drain the shrimp thoroughly and place in the corn starch mixture. Toss with your hands to make sure each piece is coated, then remove each piece to a platter.

Step 8

Discard the marinade and the corn starch mixture.

Step 9

After the oil has heated, place half the shrimp in, dropping one at a time, and cook for about two minutes until golden.

Step 10

Use a spider or strainer, remove to paper towels to drain, then into a medium bowl.

Step 11

Pour on half the sauce and toss.

Step 12

Once the oil is back to 350 degrees F, cook the second half of the shrimp and toss with the remaining sauce.

Step 13

To serve, place the lettuce into a medium serving bowl, top with the shrimp and sprinkle the scallions over the top.