Shrimp Empanadas

Ingredients

• 4 oz. lard, melted, slightly cooled
• 1 Tbsp. kosher salt
• 1 Tbsp. red wine vinegar
• 6 cups all-purpose flour, plus more for surface
• 1 lb. small shrimp, preferably head-on, peeled, deveined, shells and heads reserved
• 4 Tbsp. extra-virgin olive oil, divided
• ⅓ cup dry white wine
• 1 medium onion, very finely chopped
• 4 garlic cloves, thinly sliced
• 6 Tbsp. chilled unsalted butter, cut into pieces
• 2 Tbsp. finely chopped cilantro
• 1 tsp. finely grated lemon zest
• ½ tsp. crushed red pepper flakes
• Kosher salt
• Vegetable oil (for frying; about 8 cups)
• Special Equipment: A 4½"-diameter cookie cutter; a deep-fry thermometer

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