Black Pepper Skillet Shrimp

(as found on Recipe by Julie Sahni for Lodge Cast Iron)

1 lb. large shrimp
2 T vegetable oil
2 T peeled and shredded fresh ginger
2 tsp ground coriander
1 ½ tsp cracked black peppercorns
½ tsp sugar
Juice of ½ lime
½ tsp kosher salt (or to taste)
2 T thinly sliced scallion greens

Peel and devein the shrimp, leaving the last shell segment and tail fin intact. Heat the oil in a 9-inch Lodge cast iron skillet over high heat until very hot, about 3 minutes. Add the ginger and cook, stirring, until the shreds turn light brown and caramelized, about 2 minutes. Stir in the coriander, peppercorns and sugar and let heat for 15 seconds. Add the shrimp and cook, shaking and tossing, until they turn pink and curl up, about 2 minutes. Sprinkle with the lime juice, salt and scallion greens. Gently mix together and serve from the skillet.

Serves 4.