Sichuan Peppercorn Shrimp

• 1 1/2 teaspoons Sichuan peppercorns (see Note)
• 1 pound large shrimpshelled, deveined and butterflied
• Salt
• 1/4 cup vegetable oil
• 3 scallions2 coarsely chopped, 1 thinly sliced
• 3 garlic cloves, minced
• 3 jalapenos, seeded and thinly sliced
• 1 dried pasilla or small ancho chile, seeded and very thinly sliced
• 1 tablespoon fresh lime juice
• Chile-sesame oil, for drizzling

1. In a small skillet, toast the peppercorns over moderate heat until fragrant, about 30 seconds; let cool.
2. Transfer the peppercorns to a mortar or spice grinder and grind to a powder.
3. Put the shrimp in a bowl, toss with 1 teaspoon of the ground peppercorns and season with salt.
4. In a medium skillet, heat 1 tablespoon of the vegetable oil.
5. Add the shrimp and stir-fry over moderate heat until almost cooked through, 4 minutes.
6. Transfer to a plate.
7. Heat the remaining 3 tablespoons of vegetable oil in the skillet.
8. Add the chopped scallions, garlic, jalapenos and chile and cook over moderate heat, stirring, until the scallions and garlic are softened, 5 minutes.
9. Add the remaining 1/2 teaspoon of ground peppercorns and cook, stirring, for 1 minute.
10. Add the shrimp and lime juice and stir until the shrimp are just cooked through, 1 minute.
11. Season with salt and transfer to a bowl.
12. Garnish with the sliced scallion, drizzle with the chile oil and serve.

sichuan, salt, vegetable oil, garlic, jalapenos, ancho chile, lime juice, chilesesame oil

Taken from www.foodandwine.com/recipes/sichuan-peppercorn-shrimp (may not work)