DIRECTIONS

Make the sauce

• Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt and 1 tablespoon water in a large bowl; set aside.

Prepare the shrimp

• Heat about 2 inches of vegetable oil in a heavy-bottomed pot.
• Marinate the shrimp in 1/2 tsp pepper powder, a pinch of turmeric powder, chilly powder or cajun spice (your choice) and salt.
• Whisk the eggs in a shallow bowl. Whisk the flour, cornstarch and 1 teaspoon each salt and pepper in another shallow bowl.
• Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust.
• Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon.
• Toss the shrimp with the prepared sauce.
• Arrange the lettuce in a shallow serving bowl or on individual plates. Top with the shrimp and garnish with green onions.