Salt-And-Pepper Shrimp - cooking recipe

Ingredients

1/2 teaspoon black peppercorns
1/2 teaspoon green peppercorn
1/2 teaspoon red peppercorns
1/2 teaspoon white peppercorns
2 lbs shrimp, shells on
2 teaspoons salt, divided
2 tablespoons vegetable oil or 2 tablespoons peanut oil
4 garlic cloves, chopped
1 cup fresh cilantro leaf, roughly chopped

Preparation

Put peppercorns in a mortar and crush roughly with a pestle. Or put peppercorns in a large resealable plastic bag, spread out on a hard, flat surface, and crush with the bottom of a heavy frying pan or rolling pin.
Put shrimp, half of the crushed peppercorns, and 1 teaspoons salt in a large bowl and toss to coat shrimp evenly. Set aside.
Heat a wok or large (not nonstick) pot over high heat. Add oil, garlic, remaining crushed peppercorns, and remaining 1 teaspoons salt and cook, stirring constantly, until fragrant, about 1 minute. Add shrimp and cook, stirring constantly, until pink and cooked through, 3 to 4 minutes. Add cilantro, turn off heat, and toss to combine. Serve immediately.