In a separate bowl, make the sauce by combining 1 cup mayonnaise, 1/4 cup sweet chili sauce, and 2 1/2 teaspoons sriracha. If you like more heat, add more sriracha per taste.

Now fill a heavy-bottomed pot with about 2 inches of high smoke point oil like corn oil, vegetable, or canola. Then bring it to medium-high heat (340 degrees Fahrenheit). Use an instant-read thermometer to measure the oil temperature.

Now add 2 pounds or large raw shrimp (peeled and deveined) into a bowl with1 1/2 cups buttermilk.

Then toss a few shrimp into the cornstarch mixture and shake them around the coat them fully. Then use a large slotted spoon to fry them in the hot oil. Don’t throw all the shrimp in the cornstarch mixture at once. This will make them too wet. So only do a few at a time.

Once the shrimp are cooked (about 4-5minutes) carefully remove them from the pot of hot oil and place them on a plate lined with paper towels. Repeat this with the remaining shrimp.

Now toss the fried shrimp into the bang bang shrimp sauce and place them on a bed of butter lettuce. Garnish with chopped green onion and enjoy.