Thai-Style Broiled Shrimp

• 1 tablespoon white peppercorns
• 1 tablespoon minced fresh cilantro stems
• 1 tablespoon Thai fish sauce
• 1 teaspoon sugar
• 1/2 teaspoon minced bird chile or 1 teaspoon minced serrano chile
• 1/4 teaspoon kosher or sea salt
• 12 jumbo shrimp (about 1 pound)
• 12 garlic cloves, minced
• Cooking spray
• 3 tablespoons vegetable oil

1. Place peppercorns in a small skillet over medium-high heat; cook 1 minute or until toasted. Place peppercorns in a spice or coffee grinder, and process until finely ground.
2. Combine the ground pepper, cilantro, and next 6 ingredients (cilantro through garlic) in a large zip-top bag. Seal and marinate in refrigerator 30 minutes.
3. Preheat broiler.
4. Remove the shrimp from bag, shaking off the excess marinade; reserve the marinade. Place shrimp on a broiler pan coated with cooking spray; broil for 5 minutes on each side or until shrimp are done. Keep warm.
5. Heat oil in a large nonstick skillet over medium-high heat. Add marinade; saute 1 minute or until the garlic is golden. Remove from heat; stir in shrimp.
6. Wine Note: These superpeppery, supergarlicky shrimp need a counterpoint. A bodly fruity Riesling with just a touch of sweetness would make a great partner. Try Columbia Winery Cellarmasters Reserve Riesling 2000 (Columbia Valley, Washington state; $8).

white peppercorns, cilantro stems, fish sauce, sugar, bird chile, kosher, jumbo shrimp, garlic, cooking spray, vegetable oil

Taken from www.myrecipes.com/recipe/thai-style-broiled-shrimp (may not work)