Preheat oven to 250 degrees F.

To make the sauce, in a small bowl, combine the mayo, sour cream, chipotle sauce, and a pinch of salt and pepper to taste. Stir until evenly incorporated. Cover with plastic wrap and chill in the refrigerator until ready to use. Will keep in fridge for up to 1 week.

To prepare the shallots, combine the thinly sliced shallots, vinegar, and a pinch of salt and pepper in a medium bowl. Cover with plastic wrap and place in the refrigerator until ready to use. This can be made a day in advance.

To make the shrimp, combine the flour, cornstarch, Old Bay seasoning, and black pepper in a small shallow dish. Whisk the eggs and hot sauce in a separate shallow dish. To dredge the shrimp, first pass them through the dry ingredients, then into the eggs and finally, back into the dry ingredients. Transfer to a wire rack set over a baking sheet, and continue to dredge the rest. Let sit for about 10 minutes to dry out a bit. Meanwhile, fill a large skillet with about an inch or two of canola oil and set over medium-high heat. Once it's hot, carefully drop in a few pieces of coated shrimp at a time. Fry until golden brown and crispy, about 4 to 5 minutes. Drain and transfer to a clean wire rack, set over a baking sheet, and continue frying the rest. Once all the shrimp has been fried, pop the baking sheet into the oven to keep warm while you proceed.

Set a stovetop grill pan over medium-high heat and lightly spray with cooking oil. Trim the ends off of the asparagus and then coat with the olive oil, 1/2 a teaspoon salt and 1/2 a teaspoon black pepper. Place the asparagus on the hot grill in a single layer and cook until slightly charred, about 5 minutes. Make sure to turn them often. Transfer to a baking sheet and place in the oven along with the shrimp, to keep warm.

In a large bowl, combine the ground sirloin, remaining 1 teaspoon salt, 1 teaspoon black pepper, granulated onion, granulated garlic and Worcestershire sauce. Mix with your hands until evenly combined. Divide the meat mixture into 12 even balls and shape into 2-inch patties. Place the patties on the hot grill, a few at a time, and grill for about 5 minutes on the first side. Flip over and continue to cook for another 4 to 5 minutes, depending on how you like your meat cooked. Transfer to a platter and set aside.

To assemble the sliders, warm the buns in the oven (if you wish) and then cut in half. Spread each half with the chipotle mayo, and top the bottom buns with a few asparagus pieces (cut the asparagus in half to make it easier), a grilled beef patty, one or two pieces of fried shrimp, and a few slices of shallot. Replace with the top bun and skewer with a long toothpick to hold in place. Serve immediately. Enjoy!