All ingredients ready? Let's begin!
In a small mixing bowl, whisk together the chili garlic sauce, chili oil, sriracha, vinegar, honey, paprika, lime juice, and salt and pepper to taste.
Pat the cleaned shrimp with a paper towel to dry them and add them to a large bowl.
Pour half of the firecracker sauce over the shrimp and toss to coat the shrimp well.
Cover the bowl with plastic wrap and set aside for 5 to 10 minutes. You can also refrigerate for 15 to 30 minutes.
In a large skillet over medium heat, warm the olive oil. Add the shrimp and sauté for 2 minutes. Turn over and sauté until pink and slightly firm, approximately 1-1/2 minutes longer.
Pour the remaining sauce over the shrimp and stir just to warm through.
Transfer the firecracker shrimp to a serving platter and garnish it with the jalapeño and scallion slices. Serve immediately over white rice or with toothpicks and napkin