Salt and pepper shrimp

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1 1/2 lb	shell-on large shrimp
3 tbsp	corn starch
1 tsp.	fresh ground black pepper
1 1/2 tsp	salt divided
1 cup	vegetable oil
1 tsp	peppercorn ground
1 Fresno Chile thinly sliced seeds removed if desires
1/2 cup	fresh cilantro leaves with tender stems

1. Using kitchen shears, cut along he back sides of shrimp through shells and just deep enough to expose veins; remove veins. Pat shrimp dry. Whisk cornstarch, black pepper and 3/4 tsp salt in a large bowl. Add shrimp and toss to coat.
2. Heat oil in a large skillet over med-high heat. Working in 2 batches, fry shrimp until golden, crisp and cooked through 1 min on each side.
3. Transfer to a paper towel and let drain. Then toss in a med bowl with pepper corns and rest of salt. Add Chile and cilantro to bowl and toss to combine.

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