Mix the above ingredients in a small bowl to max the sauce and set aside.
Shell and de-vein the uncooked fresh shrimp. Rise in cold water.
Soak the shrimp in a small amount of buttermilk with fresh squeezed lemon juice for 30 minutes. Dredge the shrimp and coat evenly in the dry cornstarch.
Deep fry the shrimp in 375 degree peanut oil until lightly brown, about 2 to four minutes. Remove the shrimp and drain on a paper towel. Place the drained shrimp in a bowl and toss the shrimp with the sauce until completely coated. Serve in a lettuce lined bowl and top with chopped scallions.
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