Start to finish: 50 minutes

Servings: 6

1 cup reduced-fat mayonnaise

1/4 cup honey

3 to 4 teaspoons hot sauce, to taste

3 teaspoons Cajun seasoning blend, or to taste

3 teaspoons salt, divided

Peanut or vegetable oil, for frying

4 large eggs

1 1/2 cups quick-mixing flour, such as Wondra

1 cup cornstarch

1 1/2 teaspoons ground black pepper

2 pounds large-sized raw shrimp, shells and tails removed

3 scallions, green parts only, thinly sliced

To make the sauce, in a large bowl whisk together the mayonnaise, honey, hot sauce, Cajun seasoning and 1 teaspoon of the salt. Set aside.

In a large cast-iron skillet or other heavy skillet over medium, heat 3/4 inch of oil to 350 F.

Meanwhile, in a shallow bowl, whisk the eggs. In a second shallow bowl, whisk together the flour, cornstarch, the remaining 2 teaspoons of salt and the black pepper.

Working in batches, dip the shrimp first into the beaten eggs, then in the flour mixture to coat well.

Fry the shrimp in the oil until golden, about 1 minute per side, adjusting the heat as necessary to maintain the oil temperature. Use a slotted spoon to transfer the fried shrimp to a plate lined with paper towels. Serve with the sauce for dipping.