SICHUAN SALT AND PEPPER SHRIMP

1 tablespoon whole or

1/2 teaspoon ground Sichuan peppercorns

1 pound large shrimp (21/25 count), peeled and deveined

2 tablespoons kosher salt, divided

1 tablespoon canola oil

2 cloves garlic

1 tablespoon finely chopped ginger

1 tablespoon seeded and finely chopped red chile pepper, or to taste

4 cups mixed green salad,

for serving

If using whole Sichuan peppercorns, heat a large dry skillet over mediumhigh heat. Add the Sichuan peppercorns and toast until fragrant, about 3 minutes. Remove to cool slightly. Transfer to a spice grinder or mortar and pestle and grind until fine. Set aside

1/2 teaspoon of the ground peppercorns and reserve the remainder for another use in a sealable container.

Place 1 tablespoon salt in a large bowl with 4 cups cold water. Stir to combine. Add the shrimp and swish around in the water to quickly brine for 30 seconds. Drain the water from the bowl. Add the remaining tablespoon salt and 4 additional cups cold water to the bowl. Swish again for 30 seconds. Drain the water and pat the shrimp dry using paper towels. Set aside.

Heat the oil in the same skillet over high heat. Add the garlic, ginger and red pepper. Cook until fragrant, 45 to 60 seconds. Add the shrimp and season with the reserved 1/2 teaspoon ground Sichuan peppercorns. Cook until firm and opaque, 1-2 minutes. Immediately spoon the shrimp, along with any oil and cooking juices, over the prepared mixed green salad. Serve immediately. Serves 2. Per serving: 311 calories (percent of calories from fat, 28), 37 grams protein, 20 grams carbohydrates, trace total sugars, 10 grams fiber, 10 grams total fat (1 gram saturated), 286 milligrams cholesterol, 445 milligrams sodium.