DIRECTIONS
Whisk mayonnaise, chili sauce, honey, salt and garlic together in a small bowl and set aside in the refrigerator while you prepare the shrimp.
Fill a heavy bottom pan with 3-4 inches of oil or use a deep fryer.
Peel and devein the shrimp.
Whisk the eggs in one bowl and combine the flour, cornstarch, salt and pepper in another bowl.
Dredge the shrimp in the flour/cornstarch mixture.
Dip the shrimp in the eggs.
Dredge one more time in the flour/cornstarch mixture.
Repeat with all the shrimp. Place them on a rack on top of a baking sheet so the breading doesn’t get soggy.
Bring the oil to a temperature of 350 degrees.
Fry shrimp for about 2 minutes, just until the breading is slightly golden and the shrimp is pink.
To keep the shrimp warm while you are frying the rest of the batches, place the shrimp on a rimmed baking sheet, lined with paper towels and keep in a 200-degree oven.
Toss the shrimp in the sauce.
Serve.