Peel, devein, and remove the tails from 1 pound of shrimp. Rinse under cold water and pat dry.

In a medium bowl, combine 1.5 cups of buttermilk with 1 teaspoon of Sriracha sauce. Add shrimp and marinate for 1 hour in the refrigerator.

In another bowl, mix together 1 cup of corn starch, 0.5 cup of panko bread crumbs, 1 teaspoon of paprika, 0.5 teaspoon of onion powder, and 0.5 teaspoon of garlic powder.

In a separate bowl, combine 0.33 cup of mayonnaise, 1.5 teaspoons of rice vinegar, 2 tablespoons of Thai sweet chili sauce, 1.5 tablespoons of garlic chili sauce, 0.5 teaspoon of Sriracha, and 1 tablespoon of agave nectar. Whisk until smooth.

Heat several inches of oil to 350°F in a large pan or deep fryer.

Drain the shrimp from the marinade, dredge in the corn starch mixture until well-coated.

Fry half of the coated shrimp in hot oil for about 2 minutes until golden brown and crispy.

Transfer fried shrimp to a paper towel-lined plate to drain and repeat with remaining shrimp.

Toss the fried shrimp with half of the prepared sauce until evenly coated. Reserve the other half for drizzling later.

Shred half a head of iceberg lettuce and arrange it in a serving bowl. Top with sauced Bang Bang Shrimp and garnish with sliced scallions.