|1/2||cup kosher salt (not iodized)|
|1/3||cup medium chili powder|
|2||quarts warm water|
|1 1/2||pounds large frozen shrimp (in or out of their shells)|
2. Add the shrimp and set aside for 20 minutes.
|1/4||cup canola oil|
|4||cloves garlic, coarsely chopped|
|1||piece (4-inches) fresh ginger, coarsely chopped|
|1/4||teaspoon ground black pepper, or to taste|
|Salt to taste|
2. 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.
3. Blend in the sugar and continue stirring until the garlic is pale gold; do not let it get dark brown.
4. Drop in the shrimp and cook, stirring constantly, for 1 to 2 minutes or until they are bright pink and barely firm.
Adapted from "The Splendid Table's How to Eat Supper"