Wash, peel and devein the shrimp.

Pat dry with paper towel.

-Heat butter in a small skillet until bubbly.

Drop in the walnuts and fry for 2 minutes on each side to allow the outside to crisp and the natural nut oils to become fragrant.

Set aside.

-Heat oil in the bottom of a deep, heavy pan, allowing enough oil just to cover the shrimp, about 1" depth.

-Heat oil over high heat.

When the oil begins to shimmer, drop in half the shrimp so as not to crowd the pan.

Notice you aren't frying these with any breading.

They'll naturally crisp up a bit in their natural state.

-After about 4 minutes, you'll see the shrimp turn pink and curl.

At that time, remove them from the oil with a slotted spoon, and place them on paper towel to drain.

Repeat with the remainder of the shrimp.

--While the shrimp are cooling down slightly, mix mayo, sriracha and lemon juice in a bowl and stir until fully combined.

I like to use an immersion blender here to develop a light and airy texture.

-Fold the shrimp into the sauce, allow to lightly coat, and plate.

Top with walnuts and serve.