Make the sauce before hand by mixing the mayo, Tabasco Chipotle sauce, honey and salt in a bowl until thoroughly combined. Set aside.
Pat the shrimp dry with a paper towel. Toss shrimp with the onion powder, garlic powder and pepper in a bag until coated. Add in the cornstarch and toss until coated. Heat a heavy bottom skillet over medium heat add in just enough oil to cover the bottom of the pan. When oil is hot, add in the shrimp in batches so they don't touch. Shrimp cook very fast, two to three minutes per side.
Transfer to a paper towel lined plate to absorb the excess oil. Place in a bowl with half of the sauce. Toss until coated. Serve with more sauce on the side and enjoy!