Spicy Salt and Pepper Shrimp

Serves	4
Prep time	15 minutes
Cook time	10 minutes
Total time	25 minutes
Allergy	Shellfish
Meal type	Appetizer, Snack, Starter
Misc	Serve Hot
Brought to you by	The Recipe Wench - www.therecipewench.com
From magazine	Fine Cooking

If you have to share this dish, don your battle gear and dig in. These little morsels are tasty! Fine Cooking's recipe for Salt-and-Pepper Shrimp With Garlic and Chile looks amazing and calls for a serrano chile and larger shrimp. Because I couldn't find either, I made a couple slight changes and used jalapeno and smaller shrimp.

Ingredients

2 Tablespoons cornstarch
1 Teaspoon sugar
1 Pinch Chinese five-spice powder
Kosher salt and course grind black pepper
5 Large cloves garlic (finely chopped)
1 Medium to Large jalapeno (thinly sliced (the seeds will come out))
4 Large green onions (green part only -- finely sliced)
1-½ Pounds large shrimp (41-50) per pound (peeled and deveined, tails left on)
4 Tablespoons peanut or canola oil
1 lime (quartered)

Directions

Step 1
In large bowl mix cornstarch, sugar, five-spice powder, 1 teaspoon salt, 1 teaspoon pepper.
Step 2
In small bowl mix the garlic, jalapeno and green onions.
Step 3
Rinse shrimp and pat dry with paper towels.
Step 4
Toss shrimp into the cornstarch mixture until coated evenly.
Step 5
Heat approx. 1 ½ tablespoon oil in non-stick skillet over medium-high heat. Add single layer of shrimp and let sit for about 2 minutes (until the cooked side is nicely browned). Flip shrimp and repeat on other side. Remove to plate. Continue until all shrimp are browned, adding a small amount of oil, as necessary.
Step 6
Reduce heat to medium. Heat remaining oil and add garlic, jalapeno and green onion mixture to pan. Cook for about a minute, until garlic is golden. Add cooked shrimp and stir to combine. Serve with lime wedges.