Salt & Pepper Shrimp
- 2 Tbs. Tellicherry peppercorns
- Kosher salt, to taste
- 3 to 4 Tbs. olive oil
- 1 1/2 lb. large shrimp, peeled and deveined,
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.