Jack's Super Bowl Running Back Shrimp

1 cup Hellmann's mayonnaise
1/2 cup Thai sweet chili sauce
1 Tbsp Sriracha sauce
1 Tbsp seasoned rice vinegar
2 lbs large raw shrimp (21/26), peeled and deveined
Sea salt and ground white pepper
2 Tbsp corn starch
House of Tsang Stir Fry Oil
4-6 cups shredded Iceberg lettuce leaves
Thinly sliced scallions, for garnish

In a large bowl, whisk together the first 4 ingredients and set aside. Pat the shrimp dry with paper towels.

In a large bowl, lightly season the shrimp with the salt & pepper and toss with the corn starch to lightly coat, mix with your hands if needed.

Heat 1 Tbsp of oil in a wok over high heat. When the oil is hot, add some of the shrimp. So as to not crowd the wok, you may want to cook the shrimp in 3 or 4 batches, adding more oil as needed for each batch. Toss the shrimp and cook until it turns pink and is cooked throughout, about 3 minutes. Remove from pan and combine with the sauce.

Divide the lettuce between 6 to 8 plates. Place shrimp on the lettuce and garnish with sliced scallions. Note: This works well on pasta also!

Makes 6 to 8 servings
Prep Time: 10 minutes
Cook Time: 15 minutes

Per serving: 350 calories; 24g total fat; 4g saturated fat; 180mg cholesterol; 1050mg sodium; 6g total carbohydrates; 0g dietary fiber; 24g protein;

Allergy Warning: Contains eggs and shellfish