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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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