Bang Bang Shrimp

Heat olive oil in small saucepan over low heat. Add minced garlic and cook for 1 minute, stirring constantly. Add rice vinegar, soy sauce, brown sugar and sambal oelek. Cook for 1–2 minutes, stirring several times.

Stir cornstarch slurry (2 teaspoons cornstarch dissolved in 2 tablespoons water) into the saucepan. Simmer for 1–2 minutes or until slightly thickened. Cover and remove from heat and set aside. Let cool for about 10 minutes.

In a small bowl, combine mayonnaise, honey and cooled chili sauce. Set aside.

Dry shrimp with paper towels. Heat about 1 inch of vegetable or canola oil to 375ºF in a heavy skillet, Dutch oven or stockpot. Put 1/2 cup cornstarch in a large resealable bag. Add shrimp and shake to coat. Working in small batches, add the shrimp to hot oil. Cook until lightly browned, flipping halfway through the cooking process, approximately 1 to 1 1/2 minutes each side. Remove to paper towels to drain.

Gently fold the cooked shrimp into the sauce. Top with thin sliced scallions and a sprinkle of crushed red pepper. Serve immediately.