2 cloves garlic,minced (I used pre-minced garlic from a jar)
Instructions
Heat oil to 375. Whisk together the milk, buttermilk and sriracha sauce. Place shrimp in the milk mixture and allow to sit in the refrigerator, covered, for at least 3 hours. Meanwhile, mix together the remaining ingredients. Now, dredge your shrimp in the dry mixture, shaking off excess and place in the oil. Fry for 2-3 minutes, until golden brown. Watch for the bubbles and when they float to the top but still bubbling then that means they are ready!
For the Aioli:
Stir all aioli ingredients together except for the olive oils. Combine both olive oils and slowly whisk the mixture together using just a spoonful of olive oil at a time. This sounds time consuming but it really isn't. The whole process shouldn't take more than 5 minutes. Just go slow and whisk, whisk, whisk! Stored in a tightly covered container in the refrigerator, this keeps for about 2 weeks.
Recipe by Kitchen Belleicious at https://kitchenbelleicious.com/2015/06/29/fried-shrimp-po-boy-with-jalapeno-lime-ailoi/