Wild West Shrimp

Method

1. Pat the shrimp completely dry with paper towels. Place the shrimp in a medium bowl and pour the buttermilk over them. Let the shrimp soak for 10 minutes.
2. In a shallow bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, chili powder, kosher salt, black pepper, and cayenne pepper.
3. Pour approximately 2 inches of frying oil into a heavy-bottomed pot or deep skillet. Heat the oil to 350°F.
4. Remove several shrimp from the buttermilk and allow the excess to drip off. Coat the shrimp in the seasoned flour mixture, gently pressing the coating onto each piece. Shake off any excess flour.
5. Carefully add the breaded shrimp to the hot oil. Fry in small batches for 2 to 3 minutes, turning as needed, until the shrimp are crisp, golden brown, and cooked through.
6. Transfer the fried shrimp to a wire rack placed over a sheet pan. Allow the oil to return to 350°F before frying the next batch.
7. Melt the butter in a large cast-iron skillet over medium-low heat. Add the minced garlic and cook for approximately 30 seconds, stirring constantly.
8. Add the drained cherry peppers and lemon juice. Cook for 1 minute, until the peppers are warmed and the garlic is fragrant.
9. Add the fried shrimp to the skillet. Toss quickly and gently until the shrimp are lightly coated with the garlic butter and cherry peppers.
10. Remove the skillet from the heat and sprinkle the shrimp with chopped parsley. Serve immediately with ranch dressing and lemon wedges.