Crispy Fried Shrimp and Giardiniera

Ingredients

• 2 12-oz. jars vinegar-based giardiniera, drained (about 3 cups)
• 12 oz. large shrimp, peeled, deveined
• 2¼ cups cornstarch, divided
• ¾ cup plus 2 Tbsp. (110 g) all-purpose flour
• 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
• 1 tsp. baking powder
• 1 cup vodka
• Vegetable oil (for frying; about 2 quarts)
• Flaky sea salt
• 1 garlic clove, finely grated
• ½ cup plus 2 Tbsp. mayonnaise
• 2 Tbsp. thinly sliced chives
• 1 tsp. finely grated lemon zest
• 2 tsp. fresh lemon juice
• ½ tsp. hot sauce (preferably Tabasco)
• ½ tsp. Worcestershire sauce
• ¼ tsp. Diamond Crystal or Morton kosher salt
• ¼ tsp. sugar
• Lemon wedges (for serving)
• A deep-fry thermometer

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