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Ingredients
  • subheading: SHRIMP AND GIARDINIERA:
  • 2 12-oz. jars vinegar-based giardiniera, drained (about 3 cups)
  • 12 oz. large shrimp, peeled, deveined
  • 2¼ cups cornstarch, divided
  • ¾ cup plus 2 Tbsp. (110 g) all-purpose flour
  • 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
  • 1 tsp. baking powder
  • 1 cup vodka
  • Vegetable oil (for frying; about 2 quarts)
  • Flaky sea salt
  • subheading: SAUCE AND ASSEMBLY:
  • 1 garlic clove, finely grated
  • ½ cup plus 2 Tbsp. mayonnaise
  • 2 Tbsp. thinly sliced chives
  • 1 tsp. finely grated lemon zest
  • 2 tsp. fresh lemon juice
  • ½ tsp. hot sauce (preferably Tabasco)
  • ½ tsp. Worcestershire sauce
  • ¼ tsp. Diamond Crystal or Morton kosher salt
  • ¼ tsp. sugar
  • Lemon wedges (for serving)
  • subheading: SPECIAL EQUIPMENT:
  • A deep-fry thermometer
Steps
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