1 1/2 teaspoons coarse sea salt and schezuan 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 & schezuan peppercorn mixture:
2 tablespoons coarse sea salt
1 tablespoon schezuan 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"