Pepper Shrimp

This recipe uses a mix of pepper corns; black, green, white, and pink. Most cooking stores will carry a bottle of mixed peppers but are usually whole berries that must be ground. For maximum effect lightly toast them in a dry skillet until aromatic, then coarsely grind them in a pepper grinder or spice grinder. I simply use an inexpensive coffee grinder.

2 pounds large peeled and deveined shrimp

Olive oil for brushing

Kosher salt to taste

Coarse ground pepper mix to taste

Prepare the Vegetable Mix (recipe follows). Grind the pepper mix to the desired size. Prepare the grill for hot direct cooking. Skewer the shrimp, brush them with oil and season with salt and a liberal amount of pepper mix.

Grill the shrimp directly over the fire for 3 minutes per side, depending upon size.

Remove the shrimp from the skewers into a bowl, add the Vegetable Mix, and toss.

Vegetable Mix

12 green onions, white and green sliced

4 large cloves garlic, pressed or minced

2 tablespoons grated fresh ginger

2 tablespoons olive oil

Combine all ingredients in a skillet and sauté until the onions are tender.