Start by rinsing your shrimp under cold water. This removes any impurities. Dry them gently with paper towels to prevent excess moisture from affecting the batter.

In a mixing bowl, combine the buttermilk, garlic paste, and lemon juice. This will be your marinade and helps to flavor the shrimp deeply. Add in the shrimp, making sure every piece is well coated. Let it sit for at least 15 minutes while you prepare the batter.

In another bowl, mix the self-rising flour with ground mustard, cracked pepper, brown sugar, cayenne pepper, chili powder, kosher salt, smoked paprika, dried oregano, and onion powder. This mixture will be the dry breading for your shrimp.

In a deep skillet or fryer, heat about 2 inches of oil over medium-high heat. The oil should reach 350°F for frying. You can use a thermometer for precision. If you don't have one, drop a small piece of batter into the oil – it should bubble immediately.

Take the marinated shrimp from the buttermilk mixture and gently coat each piece in the flour mixture. Tap off any excess and place the shrimp carefully in the hot oil. Fry them in batches to avoid crowding. Cook for about 2-3 minutes or until they turn golden brown.

Once cooked, use a slotted spoon to remove the shrimp from the oil. Let them drain on paper towels. Serve hot, accompanied by ranch dressing and sliced cherry peppers on the side.