Plumped Ginger-Caramel Shrimp - cooking recipe

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

Preparation

For Brine: In a medium bowl, combine the salt, sugar, chili powder, and warm water.
Add the shrimp and set aside for 20 minutes.
For Saute: Drain the shrimp, peel off their shells, if necessary, and pat the shrimp dry.
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.
Blend in the sugar and continue stirring until the garlic is pale gold; do not let it get dark brown.
Drop in the shrimp and cook, stirring constantly, for 1 to 2 minutes or until they are bright pink and barely firm.