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Salt and Pepper Shrimp

1 pound raw shrimp peeled and deveined, tail on (21 to 25 per pound)
3 tablespoons cornstarch
1teaspoon sugar
¼ teaspoon salt
½ teaspoon freshly ground black pepper
1 jalapeno or Serrano, sliced very thin
1 bunch scallions, sliced thin
4 garlic cloves, chopped fine
3 tablespoons peanut or safflower oil
Romaine hearts for serving, inner leaves only

Combine the dry ingredients. Add the shrimp to the dry ingredients and toss well to combine.  Heat the oil in a wok or large skillet over medium high heat. Add the shrimp in one layer (you will probably have to too cook the shrimp in two batches unless you have a very large pan.) Cook the shrimp until golden on both sides, transfer the shrimp to a platter using a spider or slotted spoon.  Place the garlic, chilies and scallions in the pan, cook for 1 minute. Add the shrimp back in and stir. Taste for seasoning. Serve over lettuce.