Wash and drain shrimps in paper towels. Using kitchen shears, remove the pointy part between the eyes followed by trimming the claws and legs underneath. Place the tip of the shears in the opening on top of the shrimp, between the head and its body. Snip to expose the veins and discard (veins). (see step-by-step picture below)
Heat oil in a large, shallow frying pan.
Meanwhile, sprinkle salt and pepper on the deveined shrimps then dredge with cornstarch. Fry in batches until crispy (about 30-40 seconds per side). Drain on paper towels and repeat until all the shrimps are fried, Do not crowd the pan to maintain the oil temperature.
In another pan (preferably a wok), add 2 tablespoons of oil and the chopped garlic. Turn the heat on medium and cook until the garlic turns light golden and crispy. Push the garlic to the side of the pan. Be careful not to burn the garlic. Add the green onions and stir fry for 10 seconds. Lastly, add the fried shrimps, fried garlic and toss for 30 seconds to a minute to let the flavors combine. Turn the heat off and serve with a spiced vinegar dip.
*Shrimp sizes vary. I used size 20-30 (pieces in a pound). You can use headless shrimps if you prefer.