1/2 cup extra-virgin olive oil
12 cloves garlic, thinly sliced
1 serrano chili pepper, thinly sliced
1 cup basil leaves, torn in smaller pieces
2 cups mayonnaise
1 lemon, juiced
1 1/2 tablespoons orange zest
Freshly ground black pepper
2 cups instant flour (recommended: Wondra)
1 tablespoon chili powder
2 tablespoon gray salt
2 teaspoons freshly ground black pepper
5 1/2 pound peeled and de-veined (16 to 20 count) shrimp with the tail removed
12 soft rolls
2 head Bibb lettuce, chiffonade
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