Prepare jumbo shrimp by patting them dry. Peel and devein the shrimp if necessary. Leave the tails on to help prevent the shrimp from shrinking too much while cooking. In a small bowl, toss the shrimp with a pinch of salt and pepper to taste. Set the shrimp aside for the next step.
Make pork rind breading by pulsing fried pork rinds in a food processor until you have a fine crumb. If you don’t have a food processor, you can use a bullet blender or crush the pork rinds in a Ziploc bag with a rolling pin. Arrange the pork rind breading on a plate and coat the shrimp. Press the crumbs into the shrimp so they adhere, leaving a thin and even coating.
Brush the oil across the base of a cast iron skillet. If you don’t have a cast iron, a non-stick skillet will work here too. Heat the skillet to a medium-high heat until you see the oil just begin to smoke. Place the shrimp in the hot skillet and cook for about 2 minutes per side. Use a pair of tongs to turn the shrimp over until the breadcrumbs turn golden brown. Serve the shrimp hot.