WOK-SHAKING SHRIMP WITH PINK PEPPERCORNS

12 jumbo shrimp in their shells
1/2 small head romaine, tough outer leaves removed
1/2 cup all-purpose flour
1/2 cup soybean oil or corn oil
1 tablespoon pink peppercorns
1 teaspoon finely chopped garlic
1 teaspoon kosher salt or sea salt, or more to taste
3 tablespoons chopped scallions (white part only)
1 tablespoon butter
1 tablespoon citrus-flavored vodka
1 lemon, thinly sliced
1 tablespoon minced fresh flat-leaf parsley

Using a sharp knife or kitchen shears, slit the top shell of each shrimp down the back. Remove and discard the veins. Cut off legs and discard, but leave shells intact. Rinse shrimp well under cold water and dry with paper towels.

Cut the romaine leaves into julienne (you should have about 1 cup) and plunge into a bowl of ice water. Lift out and dry in a salad spinner. Wrap and refrigerate until needed.

Place the flour on a large plate. Coat each shrimp well with the flour, shaking to remove any excess.

Heat the oil in a large skillet or flat-bottomed wok until it reaches 375 degrees F. Add half the shrimp and fry, turning once, until they turn pink, about 2 minutes (the shrimp should still be slightly undercooked). Remove and drain on a paper towel-lined plate. Repeat with remaining shrimp. Pour the oil into a small bowl.

Wipe out the pan with a paper towel. Spoon 1 tablespoon of the oil back into the pan; discard the rest. Add the peppercorns, garlic and salt, and cook for about 1 minute or until the garlic is lightly golden brown.

Add the shrimp and scallions and swirl so that the shrimp are well coated with the seasonings. Add the butter and vodka and mix well until the butter melts. Remove from the heat.

Place the romaine in the center of four serving plates. Place 3 shrimp on top of the lettuce on each plate, and decorate with the sliced lemon and parsley. Place bowls on the table for the shrimp shells.

Makes 4 servings
Adapted from source: Susanna Foo Fresh Inspiration: New Approaches to Chinese Cuisine by Susanna Foo