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Make the bang bang sauce by mixing the mayonnaise, thai sweet chili sauce, and sriracha.
Heat vegetable oil in a pan over medium heat.
Marinate the shrimp in buttermilk.
Coat the shrimp in cornstarch, shaking off any excess.
Fry the shrimp in the hot oil until golden brown, about 1-2 minutes, stirring frequently.
Drain the fried shrimp on paper towels.
Toss the fried shrimp in the bang bang sauce.
Serve the shrimp on a bed of spring mix lettuce, garnished with green onions.