Make the sauce: In a large bowl, whisk together the mayonnaise, chili garlic sauce, lemon juice, Sriracha, and sweetener. Set aside.
Pat the shrimp dry. Melt the butter in a large skillet over medium-high heat. Saute the shrimp in the butter until it turns pink and is cooked through. 4 to 6 minutes. Remove the shrimp from the skillet with a slotted spoon and place in the bowl with the sauce. Toss to coat.
To serve, divide the lettuce among four plates. Serve the shrimp over the top of the lettuce. If desired, sprinkle the pork rind dust and sliced green onion over the shrimp just before serving.
Store leftovers in the refrigerator (keeping the sauced shrimp separate from the lettuce) for up to 3 days.
Remember to look for chili garlic sauce, not sweet chili sauce. The brand I use is Huy Fong Foods.Make the sauce up to 1 week in advance so that you can make a quick meal without dirtying a second bowl.
Spicy Poppin' Shrimp
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.