Salt and Pepper Shrimp Rolls

1. Heat Oil

Begin by warming approximately 2 1/2 cups of vegetable oil in a 12-inch cast-iron or heavy skillet. You'll know it's ready for frying when you dip a wooden spoon handle into the oil and see bubbles form around it. This indicates it's reached the ideal temperature of 350 degrees, which is crucial for achieving that perfectly crispy shrimp exterior without overcooking.

2. Prepare Garlic Mayonnaise

While the oil is heating, grab a small bowl and whisk together 1/2 cup of mayonnaise with 1/4 teaspoon of grated garlic. This garlic mayonnaise will bring a subtle, rich flavor to the shrimp rolls. Set it aside for now.

3. Mix Seasoning

Next, take out another small bowl to mix 1 teaspoon of ground black pepper with 1/2 teaspoon of kosher salt. This simple combination will be your seasoning for the shrimp and will give them a nice, peppery kick.

4. Toast Buns

Now, let's give some attention to the hot dog buns. Spread a thin layer of the garlic mayonnaise on the inside of 4 hot dog buns, preferably top-split. Toast them in a medium nonstick skillet over medium heat for about 1 minute on each side, or until they're golden and crispy. The garlic mayonnaise will infuse the buns with flavor and add a delightful crunch.

5. Prepare Shrimp

Let's prepare the shrimp. Take 1 pound of peeled and deveined jumbo shrimp and give them a quick dip in 1/4 cup of whole milk. This will help the cornstarch adhere to the shrimp for that light, crispy coating we're after. After the milk bath, dredge the shrimp in 1 cup of cornstarch until they're evenly coated and no wet spots remain.

6. Fry Shrimp

Once the oil is hot and the shrimp are coated, it's time to fry. Cook the shrimp in the skillet for about 2 minutes, turning them halfway through. They should turn a lovely pink color, and the cornstarch coating will become golden brown. This quick frying technique seals in the moisture of the shrimp, ensuring they're juicy on the inside and crunchy on the outside. After frying, transfer the shrimp to a paper towel-lined plate to drain any excess oil.

7. Assemble Rolls

To assemble the rolls, place a generous amount of the seasoned, fried shrimp into each toasted bun. Add some thinly sliced Fresno chiles and tender cilantro sprigs for a burst of heat and a fresh herbal note. Sprinkle the shrimp with a bit of the pepper-salt mixture you prepared earlier. Serve the shrimp rolls immediately with lime wedges on the side, which will add a bright, citrusy zing when squeezed over the shrimp.