Use whole, head-on shrimp. The amount will depend on what you and your group can eat.
Clean the shrimp, and pat dry to remove excess water. Preheat a deep fat fryer to 375 degrees F.
Deep fry until golden and the shrimp test done. Do not overcook or the shrimp will be tough.
While the shrimp are cooking, place butter and sriracha in a mixing bowl, large enough to be able to toss everything together. The butter will help temper the spiciness of the hot sauce.
When the shrimp are finished cooking, drain but do not cool. Add the hot shrimp to the pan with the sauce and butter.
Toss all the ingredients together until a sauce forms and the shrimp are all coated.
Serve immediately while the shrimp are still warm. You eat the shrimp by sucking to remove the sauce, and peeling off the shells and eating the meat.