2 garlic cloves, finely chopped
1 1/2 tablespoons coarsely chopped cilantro
1 tablespoon minced fresh ginger
1 or 2 fresh Thai or serrano peppers, minced
1 1/2 teaspoons finely grated lime zest
1 teaspoon salt
2 tablespoons unsaturated vegetable oil like canola or olive oil
1 pound medium or large shrimp, shelled and deveined
2 tablespoons soy sauce
1/2 cup torn Italian fresh basil leaves
1/2 cup torn fresh mint leaves
In a small dry skillet, toast the peppercorns over moderate heat just
until fragrant, about 1 minute. Transfer to a mortar and coarsely crush.
Add the garlic, cilantro, ginger, peppers, lime zest and salt and pound
to a coarse paste.
Heat the oil in a large skillet. Add the paste and stir-fry over high
heat for 30 seconds. Add the shrimp and stir-fry until opaque throughout,
about 2 minutes. Stir in the soy sauce. Transfer to a bowl, add the basil
and mint and serve.
Serve with steamed white jasmine rice.