Salt And Pepper Shrimp With Garlic And Chile

• 2 T cornstarch
• 1 tsp granulated sugar
• pinch of five spice powder
• kosher salt and black pepper
• 5 cloves garlic, finely chopped
• 1 serrano chile, thinly sliced into rounds
• 4 large scallions (green parts only)sliced 1/4" thick
• 1 1/2 lb large shrimp, peeled, deveined, tails left on
• 3 1/2 T peanut or canola oil
• 1 small lime, cut into 4 wedges

1. In a large bowl, mix the cornstarch, sugar, five spice powder, 1 tsp salt and 1 tsp pepper. In a small bowl, mix the garlic, chile and scallions;set aside
2. Pat the shrimp dry with paper towels. Line a small baking sheet with a double layer of paper towels. Add the shrimp to the cornstarch mixture and toss until evenly and thoroughly coated.
3. In a heavy duty 12" nonstick skillet, heat 1 1/2 T of the oil over medium high heat until very hot. Add half of the shrimp in a single layer. Cook without disturbing until deep golden and spotty brown on one side, about 2 minutes. Using tongs, quickly flip each shrimp and continue to cook until the second sides are spotty golden brown, about 1 minute longer. (The shrimp may not be cooked through at this point) Transfer the shrimp to the prepare sheet. Add another 1 T of the oil to the skiller and repeat with the remaining shrimp, trasferring them to the sheet when done.
4. Reduce the heat to medium and add the remaining 1 T oil to the skillet. Add the garlic mixture and cook, stirring constantly, until the chile and scallions are softened and the garlic is golden and smells toasted, about 1 minute. Return the shrimp to the pan and stir to combine, Serve imediately, with the lime wedges.

t, sugar, five spice powder, kosher salt, garlic, serrano chile, scallions, shrimp, t, lime

Taken from www.epicurious.com/recipes/member/views/salt-and-pepper-shrimp-with-garlic-and-chile-50017333 (may not work)