In a small bowl whisk together the mayonnaise, honey and lemon juice and set aside.

In a small sauce pan add the honey and water and once it starts to gently boil, add in the walnuts and cayenne and continue to stir for approximately 1-2 minutes until the majority of the liquid is gone and then transfer to a parchment paper lined plate and ensure the walnuts are separated and not touching. Leave to cool

In a bowl stir together the arrowroot powder, salt and pepper.In another bowl whisk the egg until broken up and airy. Dip each shrimp in the egg and then transfer to the arrowroot mixture and ensure each shrimp is well coated. Transfer to a plate

Heat a large skillet on medium high heat. Add in the avocado oil and once hot add in approximately 10 shrimp (you don’t want to overcrowd the pan and will have to work in batches to cook the shrimp). Cook the shrimp for approximately 2 minutes per side until golden brown on both sides and then transfer to a bowl and repeat cooking the remaining shrimp.

Once all of the shrimp are done cooking, pour the honey mayonnaise mixture over the shrimp and add in the walnuts. Toss to ensure everything is well coated in the sauce before garnishing with chopped scallions.