Longhorn Steakhouse Wild West Shrimp

Add oil to a large heavy-bottomed frying pan or dutch oven until it is 2 inches deep. Heat the oil to 350°F.

Combine ground mustard, black pepper, brown sugar, cayenne pepper in a bowl and set aside 1 tablespoon for use in step 5. 2 teaspoon ground mustard powder, 2 teaspoon black pepper, 1 tablespoon light brown sugar, 2 teaspoon cayenne pepper, 3 teaspoon chili powder, 1 teaspoon kosher salt, 1 teaspoon paprika

Combine buttermilk, lemon juice, and garlic paste in a bowl. Add what's left of the seasonings from step 2 and the flour to a large ziploc bag. (Use the recipe for Self-rising flour)

Dredge the shrimp by dipping it in the buttermilk mixture then adding it to the bag and tossing. You can do several at a time.

Add the shrimp to the frying pan and fry for 1 minute per side. Cooking in batches.

Transfer into a paper towel lined plate.

Drain the oil and return the pan to stove over medium heat. You can also use a new, clean pan if desired/easier. Melt the butter in the pan and add the garlic paste and sliced cherry peppers and sauté for 1 minute.

Next, add the reserved seasoning and the fried shrimp and toss to coat. Cook for 2 minutes.

Serve with ranch for dipping.