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.
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)
In large bowl mix cornstarch, sugar, five-spice powder, 1 teaspoon salt, 1 teaspoon pepper.
In small bowl mix the garlic, jalapeno and green onions.
Rinse shrimp and pat dry with paper towels.
Toss shrimp into the cornstarch mixture until coated evenly.
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.
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.