Pour 2 cups of neutral oil into a sauce pan and heat to 325-350 F.

In the meantime, mix mayo, sriracha, and sweet thai chili in a bowl and set aside.

In another small bowl mix shrimp and buttermilk until shrimp is well coated in buttermilk.

Remove the shrimp with a spider, allowing the excess liquid to drip before adding the shrimp to the cornstarch.

Once oil is up to temp, add shrimp to hot oil and fry until 145 F or until shrimp begins to float to the top of cooking oil. It’s important to fry shrimp in batches until internal temp of 145 F.

Toss in sauce and GRUB!