Preheat fryer with peanut oil to 360 F. In a wok or large sauté pan, over medium-high heat, add vegetable oil. Add garlic and sauté until golden brown and it begins to slightly crisp. Add the red jalapeños and green onion. Sauté for another 30 seconds. Combine flour and cornstarch in a bowl. Dredge the shrimp in the flour mixture. Shake off excess flour and deep fry for about 2 minutes until crispy and golden brown. Immediately after removing the shrimp from the fryer, add the shrimp to the pan with the garlic-jalapeño mix and season with 4 tablespoons of Garlic Seasoning. Toss everything together and serve at once.
Chef’s Note: I’ve always loved head-on shrimp. Well, to be honest, everything reflects the way I like to eat. But who can resist shell-on, head-on, crispy, eat-the-whole-thing shrimp! You get all kinds of flavors you don’t get when you eat cooked shrimp without the shell. Also, you don’t end up stuck in the kitchen peeling a whole pile of shrimps.