Heat 1 inch of oil in a skillet over medium-high heat.
Season flour with salt and pepper, then dredge shrimp.
Fry shrimp for 2 minutes or until golden brown, drain on paper towels.
In another skillet, melt butter with lemon juice and cherry peppers, sauté 5 minutes.
Lightly sprinkle Prairie Dust (do not use all).
Pour butter-pepper mix over shrimp.
Serve immediately with ranch dressing.
