Salt and Pepper Shrimp Rolls

Vegetable oil, for frying (about 2 1/2 cups)

• ½ cup mayonnaise
• ¼ teaspoon grated garlic
• 1 teaspoon ground black pepper
• ½ teaspoon kosher salt
• 4 hot dog buns, preferably top-split
• 1 pound peeled and deveined jumbo shrimp (16 to 20 shrimp), tails removed
• ¼ cup whole (or 2-percent) milk
• 1 cup cornstarch
• 2 Fresno chiles, thinly sliced

Tender cilantro sprigs, for garnish

Lime wedges, for serving

1. In a 12-inch cast-iron or heavy skillet, heat 1 inch of oil over medium-high until an instant-read thermometer registers 350 degrees.
2. Meanwhile, in a small bowl, combine mayonnaise and garlic; mix well. In a separate small bowl, combine pepper and salt.
3. Heat a medium nonstick skillet over medium. Using 1 teaspoon of garlic mayonnaise per bun, spread on outer sides of buns, then toast them until golden, about 1 minute per side. Transfer to plates.
4. Season shrimp with about 1 teaspoon of the pepper-salt, dip in milk, then 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.
5. Smear some garlic mayonnaise on the inner center of buns, then divide shrimp among buns. Top with chiles, cilantro and more pepper salt. Serve with lime wedges.