Jalapeño pepper shrimp

Clean the shrimp fully, removing the shells or leaving them on, and the vein; rinse under cold water.

Pat the shrimp dry with a kitchen towel or paper towels and transfer to a bowl; clean and sanitize the work area.

Season with garlic salt, lemon pepper, paprika, onion powder, black pepper and salt and toss to coat.

Add the cornstarch and flour and toss until every shrimp is coated; set aside.

Finely mince the garlic, chop the onion into large chunks, slice the jalapenos into rounds.

Heat oil in a wok or large skillet over medium-high, enough to come halfway up the shrimp. Shake off excess coating and fry about one minute per side in batches so the pan is not crowded.

Drain the shrimp in a wire strainer or on a paper-towel-lined plate.

Pour off most of the oil and any burnt bits. Turn the heat to medium, melt the butter, and cook the onion and jalapenos about 2 minutes until the onion softens.

Add a few dashes of maggi or soy sauce, a little salt, black pepper and chili flakes; then add the garlic, mix, and let it come together for a minute.

Return the crispy shrimp to the pan and toss to coat. Serve as an appetizer or over white rice.