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Using kitchen shears, cut along the backs of shrimp
through shells and just deep enough to expose veins;
remove veins. Pat shrimp dry. Whisk cornstarch, black
pepper, and ¾ tsp. salt in a large bowl; add shrimp
and toss to coat.
Heat oil in a large skillet over medium-high heat.
Working in 2 batches, fry shrimp until golden, crisp,
and cooked through, about 1 minute per side. Transfer
to paper towels and let drain, then toss in a medium
bowl with Sichuan peppercorns and remaining ¾ tsp.
salt. Add chile and cilantro to bowl and toss to
combine.
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