Popcorn Shrimp with Sriracha Mayo – – Kettle Corn: vegetable oil, popcorn, sugar, salt, Blackened Shrimp: olive oil, blackening spice (see recipe or use store-bought spice blend), shrimp (medium size, peeled, deveined and cleaned), Sriracha Mayo Sauce: Sriracha, mayonnaise, Kettle Corn: Prepare a sheet pan covered with parchment or wax paper to cool the kettle corn when cooked. ; Heat the oil in a large pot (with a lid) over medium-high heat. Place three tester corn kernels in the oil. When they pop, the oil is ready. Add the remaining popcorn and the sugar. Shake to coat and place the lid on the pot. Every few seconds, lift the pot from the heat and shake.; Once the popping subsides, remove immediately from the heat and pour onto the prepared sheet pan to cool. Add salt.; Blackened Shrimp: In an iron skillet, heat the oil over medium high heat. ; Place the shrimp in a bowl and coat all sides with blackening spice. Add the coated shrimp to the pan. Cook a few minutes on each side (until the shrimp is pink and no longer translucent). Remove from the heat.; Sriracha Mayo: Combine ingredients and serve in small dipping bowls.; Assemble the Dish: Toss the Kettle Corn and Blackened Shrimp together. Serve with Sriracha Mayo on the side and ice-cold beer.; –