In a large bowl combine Vidalia Onion Dressing and Ginger Orange Sriracha Sauce and set aside. Pat shrimp dry and coat in cornstarch. Add a thin layer of oil to a frying pan. Cook shrimp over medium heat for a couple of minutes on each side, approximately 3-5 minutes total, until shrimp turns pink. Remove shrimp from oil and drain on paper towels. Toss shrimp in a bowl with sauce mixture. Serve immediately over coleslaw or in tortillas, or as is.
