Boom Boom Shrimp
2 pounds medium peeled and deveined shrimp cornstarch vegetable oil
1/4 cup sriracha sauce
1/2 cup Suan's Hot Habanero Pepper Jelly
Preheat a large skillet or wok with at least 2 inches of canola oil to medium high heat. In a medium sized bowl dredge the shrimp in cornstarch. Then place the shrimp in the hot oil and cook till golden brown. Remove from oil and drain on paper towel lined plate. In a medium sized bowl mix together the sriracha sauce and Suan's Hot Habanero pepper jelly. Drop the shrimp in the toss to coat! To serve place on lettuce lined martini glass or in a Asian salad!