---------- Recipe via Meal-Master (tm) v8.02
  Categories: Seafood, Oriental
       Yield: 4 servings
       2 tb Salt
       1 lb Large shrimp
            - unpeeled and deveined
       2 ts Coarse or kosher salt
       1 ts Roasted Sichuan peppercorns
       1 ts Sugar
       2 tb Finely chopped garlic
       2 ts Minced peeled fresh ginger
       2 tb Finely chopped scallions
       2    Fresh red chile peppers
            - coarsely chopped
       2 c  Peanut oil; for deep frying
   TO CLEAN THE SHRIMP, remove the feathery legs and blot
   the shrimp dry with paper towels. In a small bowl,
   combine the coarse salt, peppercorns, and sugar and
   set aside. In another small bowl, combine the garlic,
   ginger, scallions and the chopped chilies. Heat a wok
   or deep skillet until it is hot and add the oil. When
   the oil is very hot and smoking, add the shrimp and
   deep-fry for about 1 minute or until they are pink.
   Remove them immediately with a slotted spoon and drain
   well. Pour off all but 1 1/2 tablespoons of the oil
   and reheat the wok. Add the salt-peppercorns-sugar
   mixture and stir-fry for 10 seconds. Add the
   garlic-ginger-scallion-chiles mixture and stir-fry for
   10 seconds. Return the shrimp to the wok and stir-fry
   over high heat for about 2 minutes until the spices
   have thoroughly coated the outer shell of the shrimp.
   Transfer the shrimp to a serving platter and serve at