Salt-and-Pepper Shrimp

Crispy, salty, spicy, peppery perfection. This is a weeknight-friendly version of a Cantonese favorite. Instead of shell-on shrimp, we use peeled for easier eating, and rather than deep-fry them, we cook them in just a few tablespoons of oil. Seasoned cornstarch creates a crisp coating that grips the toasted garlic, chili and scallions. Be sure to use freshly ground black peppercorns; the flavor of preground pepper is too dull for this dish.