To peel and devein shrimp, carefully pull off the legs on the inside curve of the shrimp. Then peel off the shell, beginning at the head end but keeping the tail fin intact. Using a small knife, cut a shallow groove along the back side of the shrimp. With the knife tip, gently lift and scrape away the dark vein. Rinse the shrimp under cold running water and drain on paper towels.
2 Tbs. Tellicherry peppercorns
Kosher salt, to taste
3 to 4 Tbs. olive oil
1 1/2 lb. large shrimp, peeled and deveined, tail intact
In a mortar using a pestle, crush the peppercorns until coarsely ground. Transfer to a small bowl, add salt and stir to combine. Set aside.
In a large sauté pan over high heat, warm the olive oil. Add the shrimp to the pan and season with some of the salt and pepper mixture. Cook, stirring frequently, until the shrimp turn pink and are opaque throughout, about 2 minutes. Season the shrimp with more of the salt and pepper mixture, transfer to a warmed serving bowl and serve immediately.