In a small bowl, combine the maple syrup, sriracha, ginger and lime juice. Stir until mixed throughly then chill.
Peel and devein the shrimp and then arrange the shrimp on a baking sheet lined with foil. Open the cheddar biscuit box and remove the seasoning packet. Whisk the seasoning into 1/4 cup melted butter. Pour the butter over the shrimp. Season with salt and pepper, to taste.
Preheat the oven to 400 F | 205 F. DO NOT COOK THE SHRIMP YET. Wait until you have made 1-2 waffles before cooking the shrimp as to not overcook the shrimp or burn the butter. Keep cooked waffles warm by storing in an oven at 160 F or between ceramic plates.
In a large bowl, whip two eggs until frothy. Then stir in the remaining melted butter, brown sugar, parsley, capers, cheese and milk.
Preheat the waffle iron. Stir the biscuit mix into the egg and milk mixture. Combine until the batter is smooth but still has a few lumps. Do not overstir the batter.
Use an ice cream scoop or measuring cup to measure about 1/4 to 1/2 cup of the batter into the preheated greased waffle iron. Cook the waffles according to the instructions on your waffle iron - or about 2-4 minutes per waffle per side.
*Don't forget to cook the shrimp halfway through making the waffles. Cook the shrimp for 8-10 minutes, until it is pink and plump*
Remove the shrimp from the baking sheet and reserve the melted butter. Spread the shrimp on top of your waffle and drizzle with melted butter, the ginger sriracha syrup, more cheese and jalapenos as desired. Enjoy!