Salt and Pepper Shrimp

This is a wonderful little surprising shrimp dish. Original credit goes to Cherie K. for serving this to us at her P.F. Changs West party. The peppercorns in this dish give you a really funking feeling numbing sensation in your mouth (no, its not crack or anything like that. It's legal). I am tempted to try the seasonings on beef, it may be just as good as with the shrimp. Enjoy.

Servings: 4 as a main dish

2 TBSP Salt

1 pound large shrimp, unpeeled and deveined

Fill a large bowl with cold water, add 1 TBSP salt. Gently wash the shrimp in salt water, drain and repeat the process using fresh salted water. Rinse under cold running water, drain and blot dry on paper towels.

2 tsp coarse or kosher salt

1 tsp Schezwan peppercorns, ground

1 tsp sugar

Combine the above in a small bowl and set aside.

2 TBSP finely chopped garlic

2 tsp finely chopped peeled fresh ginger

2 TBSP finely chopped scallions

2 fresh red chili peppers, coarsely chopped

Combine the above in small bowl and set aside

2 cups vegetable or peanut oil (for frying)

Heat wok until hot and add oil. When the oil is very hot and smoking, add the shrimp and deep fry for about a minute or until they are pink (do not overcook). Remove immediately with a slotted spoon and drain well.

Pour off all but about 1 ½ TBSP of oil and reheat wok. Add salt, peppercorn and sugar mixture; stir-fry for about 10 seconds. Add the garlic, ginger, scallions and chili peppers and stir-fry for about 10 seconds more. Return shrimp to the wok and stir-fry over high heat for about 2 minutes or until the spices have thoroughly coated the outside of the shrimp.

Remove and serve immediately