Name: Salt and Pepper Shrimp Rolls
Ingredients: 2-½ cups vegetable oil, for frying; ½ cup mayonnaise; ¼ tsp. garlic, grated; 1 tsp. ground black pepper; ½ tsp. kosher salt; 4 hoagie rolls or hot dog buns, preferably top-split; 1-pound jumbo shrimp, peeled and deveined, tails removed; ¼ cup whole milk; 1 cup cornstarch; 2 Fresno chilies, thinly sliced; Tender cilantro sprigs, for garnish; Lime wedges, for serving

Salt and Pepper Shrimp Rolls

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Ingredients

2-½ cups vegetable oil, for frying
½ cup mayonnaise
¼ tsp. garlic, grated
1 tsp. ground black pepper
½ tsp. kosher salt
4 hoagie rolls or hot dog buns, preferably top-split
1-pound jumbo shrimp, peeled and deveined, tails removed
¼ cup whole milk
1 cup cornstarch
2 Fresno chilies, thinly sliced
Tender cilantro sprigs, for garnish
Lime wedges, for serving

Instructions

In a 12-inch cast-iron or heavy skillet, heat 1 inch of oil, over medium-high, until an instant-read thermometer registers 350°F.
Meanwhile, in a small bowl, combine mayonnaise and garlic; mix well.
In a separate small bowl, combine pepper and salt.
Heat a medium non-stick skillet over medium heat.
Using 1 teaspoon of garlic mayonnaise per bun, spread on outer sides of buns, then toast, in non-stick skillet, until golden, about 1 minute per side; transfer to plates.
Season shrimp with about 1 teaspoon of the pepper-salt, dip in milk; dredge in cornstarch, gently pressing so cornstarch adheres.
Working in two batches, fry shrimp until crispy and cooked through, turning halfway; about 2 minutes; transfer to a paper towel-lined plate to drain.
Season with more of the pepper-salt mixture.
Smear some garlic mayonnaise on the inner center of buns and divide shrimp among buns.
Top with chilies, cilantro and more pepper salt; serve with lime wedges.

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