Recipe - Salt-And-Pepper Spicy Shrimp

2 tablespoon Salt
1 pound Large shrimp
unpeeled and deveined
2 teaspoon Coarse or kosher salt
1 teaspoon Roasted Sichuan peppercorns
(ground)
1 teaspoon Sugar
2 tablespoon Finely chopped garlic
2 teaspoon Minced peeled fresh ginger
2 tablespoon Finely chopped scallions
2 Fresh red chile peppers
coarsely chopped
2 cup Peanut oil; for deep frying

TO CLEAN THE SHRIMP, remove the feathery legs and blot the shrimp dry with
paper towels. In a small bowl, combine the coarse salt, peppercorns, and
sugar and set aside. In another small bowl, combine the garlic, ginger,
scallions and the chopped chilies. Heat a wok or deep skillet until it is
hot and add the oil. When the oil is very hot and smoking, add the shrimp
and deepfry for about 1 minute or until they are pink. Remove them
immediately with a slotted spoon and drain well. Pour off all but 1 1/2
tablespoons of the oil and reheat the wok. Add the saltpeppercornssugar
mixture and stirfry for 10 seconds. Add the garlicgingerscallionchiles
mixture and stirfry for 10 seconds. Return the shrimp to the wok and
stirfry over high heat for about 2 minutes until the spices have
thoroughly coated the outer shell of the shrimp. Transfer the shrimp to a
serving platter and serve at once.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini