1 lb large shrimp (21-25 or 16-20 size), shelled, deveined, rinsed and patted dry
6 Tbsp peanut oil
2 scallions, cut into 1-inch pieces
2 cloves garlic, thinly sliced
2 dried chile peppers, left whole but seeds removed
1-1/2 Tbsp Szechuan peppercorns
1-1/2 Tbsp sea salt
In a small bowl, mix 2 Tbsp of the oil with the shrimp, and set aside. In another small bowl, lightly pound the peppercorns, and mix with the salt. Set aside.
Heat a wok or large frying pan. When the pan is hot, add remaining oil. Stir-fry the shrimp for 1 minute, and remove shrimp from the pan. Pour off all but 1 Tbsp oil. Bring the wok oil back to heat, and add the chile, garlic and scallions. Stir quickly, and add the shrimp. Sprinkle on the salt and pepper mixture, and stir-fry for another minute. (Do not overcook the shrimp, or they will taste like rubber!) Serve hot or at room temperature.