Plumped Ginger-Caramel Shrimp

Ingredients

Brine

• 1/2 cup kosher salt (not iodized)
• 1/3 cup sugar
• 1/3 cup medium chili powder
• 2 quarts warm water
• 1 1/2 lbs large frozen shrimp (in or out of their shells)

Saute

• 1/4 cup canola oil
• 4 garlic cloves, coarsely chopped
• 4 inches piece fresh ginger, coarsely chopped
• 1/4 teaspoon ground black pepper (to taste)
• salt
• 4 teaspoons sugar

Directions

1. 1

   For Brine: In a medium bowl, combine the salt, sugar, chili powder, and warm water.

2. 2

   Add the shrimp and set aside for 20 minutes.

3. 3

   For Saute: Drain the shrimp, peel off their shells, if necessary, and pat the shrimp dry.

4. 4

   In a large deep skillet, heat the oil over high heat. Add the garlic, ginger, pepper, and a pinch of salt. Cook, stirring constantly, for 1 minute.

5. 5

   Blend in the sugar and continue stirring until the garlic is pale gold; do not let it get dark brown.

6. 6

   Drop in the shrimp and cook, stirring constantly, for 1 to 2 minutes or until they are bright pink and barely firm.