Shrimp with Garlic and Jalapeño Butter | America's Test Kitchen

Ingredients

• ¼ cup kosher salt for brining
• 1 tablespoon baking soda for brining
• 2 pounds jumbo shrimp (16 to 20 per pound), peeled, deveined, and tails removed
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 tablespoon sugar
• 1½ teaspoons pepper
• ⅔ cup potato starch, divided
• 1 quart peanut or vegetable oil for frying
• 3 tablespoons unsalted butter
• 4 scallions, white parts sliced thin, green parts cut into ¾-inch pieces
• 3 tablespoons minced garlic
• 2 jalapeños, stemmed, seeded, and cut into ¼-inch pieces