For this divinely simple dish, you need to use the very best of everything, so be sure to seek out top-quality shrimp. For a big party, serve the shrimp on a board or large platter lined with parchment or waxed paper.
1 tsp. mixed pink and black Sichuan peppercorns
2 lb. shrimp in the shell
2 Tbs. vegetable oil
4 garlic cloves, minced
Lemon wedges for serving
Using a mortar and pestle, finely crush the peppercorns.
In a bowl, combine the shrimp, half of the peppercorns and 1 tsp. salt and toss together. Set aside.
Heat a wok over high heat and add the oil. Add garlic, the remaining peppercorns and 1 tsp. salt and cook, stirring, for 1 minute. Add shrimp and cook until opaque throughout, 3 to 4 minutes. Serve at once with lemon wedges. Place a small bowl or dish on the side for discarded shells. Serves 6 to 8.
Recipe adapted from Williams-Sonoma Cooking for Friends: Fresh Ways to Entertain with Style, by Alison Attenborough and Jamie Kimm