Salt-And-Pepper Shrimp

• 1/2 teaspoon black peppercorns
• 1/2 teaspoon green peppercorn
• 1/2 teaspoon red peppercorns
• 1/2 teaspoon white peppercorns
• 2 lbs shrimp, shells on
• 2 teaspoons salt, divided
• 2 tablespoons vegetable oil or 2 tablespoons peanut oil
• 4 garlic cloves, chopped
• 1 cup fresh cilantro leaf, roughly chopped

1. Put peppercorns in a mortar and crush roughly with a pestle. Or put peppercorns in a large resealable plastic bag, spread out on a hard, flat surface, and crush with the bottom of a heavy frying pan or rolling pin.
2. Put shrimp, half of the crushed peppercorns, and 1 teaspoons salt in a large bowl and toss to coat shrimp evenly. Set aside.
3. Heat a wok or large (not nonstick) pot over high heat. Add oil, garlic, remaining crushed peppercorns, and remaining 1 teaspoons salt and cook, stirring constantly, until fragrant, about 1 minute. Add shrimp and cook, stirring constantly, until pink and cooked through, 3 to 4 minutes. Add cilantro, turn off heat, and toss to combine. Serve immediately.

black peppercorns, green peppercorn, red peppercorns, white peppercorns, shrimp, salt, vegetable oil, garlic, fresh cilantro leaf

Taken from www.food.com/recipe/salt-and-pepper-shrimp-232288 (may not work)