Salt and Pepper Shrimp

Actually this one goes with Thursday's blog - as a twist on a traditional Surf and Turf - as does the salad I will post next - as I am a day behind!
(serves 8)

1&1/2 lbs. large shrimp, peeled and deveined, leave tails on*
3 T. cornstarch
2 t. coarsely ground black pepper
1&1/2 t. kosher salt
1 cup peanut oil
1/2-1 hot red chile pepper, seeded and thinly sliced (wear gloves*) or use red pepper flakes*
1/2 cup cilantro leaves, chopped*
Lemon wedges*

Pat shrimp dry. In a bowl., whisk cornstarch, 1 t. black pepper and 3/4 t. salt. Toss shrimp in mixture to coat*. Heat oil in a large skillet over med.-high. Working in 2 batches, fry shrimp 1 min. on each side until cooked through and pink. Transfer to paper towels to drain. Place shrimp in a bowl and toss with 1 t. pepper, 3/4 t. salt, chile pepper, and cilantro. Serve on a platter garnished with lemon wedges.

"No matter what's happening, take time each day to remember all that's GOOD in your life."

And, have FUN today - I know I will - gonna watch college football all day and night. YAY.

Love,

MM