For Morton® Coarse Sea Salt & Szechuan Peppercorn Mixture: Combine 2 tablespoons Morton® Coarse Sea Salt and 1 tablespoon Szechuan Peppercorns. Heat over medium heat until fragrant. Transfer mixture to a mortar and pestle, and grind to a fine spice mixture. Measure 1 ½ teaspoons and set aside for recipe use. Store remaining salt mixture in an air tight container for up to 2 months.
Pre-heat a sauté 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 ginger, green onions, and 1 ½ teaspoons of Sea Salt and Peppercorn mixture. Finish cooking for another 2 minutes or until shrimp are cooked through.
Tips for Success:
- Szechuan peppercorns can be found in Asian and Gourmet specialty stores.
- Regular Black peppercorns can be used in place of Szechuan. It is highly recommended to use Szechuan peppercorns for a unique and delicious flavor.
- For those with shellfish allergies, substitute raw chicken for shrimp and cook to 165 degrees F.
- As a substitute for a mortar and pestle, place the peppercorns in a bowl, and crush them with a ladle. Another option is to place them in a plastic bag, and roll them with a rolling pin. The peppercorns can also be ground in a coffee grinder.