Sparkly Shrimp aka Sea Salt, Pepper and Ginger Shrimp

1 1/2 teaspoons coarse sea salt and Szechuan peppercorn mixture
2 T. canola oil
1 pound jumbo shrimp, peeled and deveined
1 bunch green onions, chopped
1 tablespoon ginger, minced

Preheat a saute pan over high heat until hot. Carefully add canola oil followed by shrimp. Cook shrimp for 2-3 minutes on one side. Flip to the other side to caramelize.

Add the green onions, ginger, and 1 1/2 t. sea salt and peppercorn mixture. finish cooking for another 2-8 minutes until the shrimp is cooked through.

Sprinkle with edible glitter - pink, of course.

Sea salt & Szechuan peppercorn mixture:

2 tablespoons coarse sea salt
1 tablespoon Szechuan peppercorns

Combine salt and peppercorns. Heat over medium heat until fragrant. Transfer mixture to a mortar and pestle and grind to a fine spice mixture.

Serves: 4 for appetizer

Source: cooks.com "Morton Sea Salt and Pepper Shrimp"

Prepared by: Margo for the December 2011 meeting and the December 2012 meeting.