Combine Windsor® Coarse Sea Salt and Szechuan peppercorns. In a sautéing pan, heat over medium heat until fragrant. Transfer mixture to a mortar and pestle, then grind to a fine mixture. Measure 5 ml (1 tsp) and set aside for recipe use. Store remaining mixture in an air-tight container for up to 2 months.
Pre-heat the same pan on high until hot. Carefully add canola oil, followed by shrimp.
Cook shrimp for 2-3 minutes on one side, then flip and caramelize.
Add the green onions, ginger, and 5 ml (1 tsp) of sea Salt and Szechuan peppercorn mixture. Finish cooking for another 2 minutes or until shrimp are cooked through.
Difficulty: Easy Serves: Entrée for 2 people or appetizer for 4
Tips for Success :
Look for Szechuan peppercorns in Asian and/or gourmet specialty stores; they offer a uniquely delicious flavour. If you can’t find them, regular black and pink peppercorns can be used instead.
If you don’t have a mortar and pestle, place the peppercorns in a bowl and crush them with the back of a ladle, or place them in a plastic bag and crush them with a rolling pin. The peppercorns can also be ground in a coffee grinder.