Salt and Pepper Shrimp
14 large shrimp (21/25 count), deveined, and with shells on
5 lettuce leaves
1 tsp pepper
1 tsp salt
½ of a jalapeno pepper, sliced thin (optional)
2 Tbsp olive oil
Wash and brine shrimp in ½ teaspoon salt for 15 minutes. Drain and pat dry.
Wash and dry lettuce leaves. Cut crosswise into ½” slices and place in a serving dish.
In a large saucepan or wok, under medium high heat, dry fry shrimp (yes, no oil!) for about 2 minutes. When the color of the shrimp turns pink, turn it and sear the other side for 1-2 minutes.
Sprinkle in the pepper and the remaining ½ teaspoon salt (and jalapeno, if using). Stir until shrimp is well coated. Add olive oil and shake the pan or wok so that the shrimp is well coated with the spice and oil. Pour over lettuce in serving dish. Serve immediately with cooked rice.