Plumped Ginger-Caramel Shrimp

• Brine
• 1/2 cup kosher salt (not iodized)
• 1/3 cup sugar
• 1/3 cup medium chili powder
• 2 quarts warm water
• 1 1/2 lbs large frozen shrimp (in or out of their shells)
• Saute
• 1/4 cup canola oil
• 4 garlic cloves, coarsely chopped
• 4 inches piece fresh ginger, coarsely chopped
• 1/4 teaspoon ground black pepper (to taste)
• salt
• 4 teaspoons sugar

1. For Brine: In a medium bowl, combine the salt, sugar, chili powder, and warm water.
2. Add the shrimp and set aside for 20 minutes.
3. For Saute: Drain the shrimp, peel off their shells, if necessary, and pat the shrimp dry.
4. In a large deep skillet, heat the oil over high heat. Add the garlic, ginger, pepper, and a pinch of salt. Cook, stirring constantly, for 1 minute.
5. Blend in the sugar and continue stirring until the garlic is pale gold; do not let it get dark brown.
6. Drop in the shrimp and cook, stirring constantly, for 1 to 2 minutes or until they are bright pink and barely firm.

brine, kosher salt, sugar, medium chili powder, water, frozen shrimp, saute, canola oil, garlic, fresh ginger, ground black pepper, salt, sugar

Taken from www.food.com/recipe/plumped-ginger-caramel-shrimp-392871 (may not work)