Step 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°F.

Step 2

Meanwhile, in a small bowl, combine mayonnaise and garlic; mix well.

Step 3

In a separate small bowl, combine pepper and salt.

Step 4

Heat a medium non-stick skillet over medium heat.

Step 5

Using 1 teaspoon of garlic mayonnaise per bun, spread on outer sides of buns, then toast, in non-stick skillet, until golden, about 1 minute per side; transfer to plates.

Step 6

Season shrimp with about 1 teaspoon of the pepper-salt, dip in milk; dredge in cornstarch, gently pressing so cornstarch adheres.

Step 7

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.

Step 8

Season with more of the pepper-salt mixture.

Step 9

Smear some garlic mayonnaise on the inner center of buns and divide shrimp among buns.

Step 10

Top with chilies, cilantro and more pepper salt; serve with lime wedges.