1. In a large bowl, whisk mayonnaise, honey, lemon juice, and sweetened condensed milk and set aside. Heat oil in a large saucepan over medium-high until temperature reaches 350 degrees.

2. Meanwhile, using a paring knife, cut three-quarters of the way through each shrimp from head to tail, being careful not to cut all the way through. Remove the vein with the tip of your knife, then use fingers to fold shrimp open until it lies flat. Rinse and thoroughly pat dry with paper towels.

3. Whisk egg whites, cornstarch, and salt in a medium bowl. Add shrimp and toss well to coat. Working in batches of four, use tongs to add shrimp to oil, letting excess batter drip off into bowl first. Fry, turning occasionally, until shrimp are pink and coating is puffed and golden brown, 2 to 3 minutes. Transfer to a paper-towel-lined plate and repeat with remaining shrimp.

4. Add cooked shrimp to bowl with mayonnaise mixture and toss well to coat. Transfer to a serving platter, sprinkle evenly with glazed walnuts, and serve with broccoli and rice.

Source: Hannaford fresh Magazine, January - February 2018