Crispy Fried Shrimp and Giardiniera

Name: Crispy Fried Shrimp and Giardiniera
Ingredients: 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; 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); A deep-fry thermometer

"How do you make fried shrimp better? By adding giardiniera to the mix. Here the duo gets coated in a vodka-spiked batter to create a remarkably crisp exterior...."

INGREDIENTS

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2 12-oz. jars vinegar-based giardiniera, drained (about 3 cups)

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12 oz. large shrimp, peeled, deveined

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2¼ cups cornstarch, divided

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¾ cup plus 2 Tbsp. (110 g) all-purpose flour

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2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt

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1 tsp. baking powder

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1 cup vodka

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Vegetable oil (for frying; about 2 quarts)

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Flaky sea salt

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1 garlic clove, finely grated

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½ cup plus 2 Tbsp. mayonnaise

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2 Tbsp. thinly sliced chives

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1 tsp. finely grated lemon zest

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2 tsp. fresh lemon juice

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½ tsp. hot sauce (preferably Tabasco)

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½ tsp. Worcestershire sauce

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¼ tsp. Diamond Crystal or Morton kosher salt

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¼ tsp. sugar

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Lemon wedges (for serving)

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A deep-fry thermometer

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