1 tablespoon white peppercorns
1 tablespoon minced fresh cilantro stems
1 tablespoon Thai fish sauce
sugar substitute equal to 1 teaspoon
1/2 teaspoon minced bird chile or 1 teaspoon minced serrano chile
1/4 teaspoon kosher or sea salt
12 jumbo shrimp (about 1 pound)
12 garlic cloves, minced
Cooking spray
3 tablespoons vegetable oil

Place peppercorns in a small skillet over medium-high heat; cook 1 minute or until toasted. Place peppercorns in a spice or coffee grinder, and process until finely ground.
Combine the ground pepper, cilantro, and next 6 ingredients (cilantro through garlic) in a large zip-top bag. Seal and marinate in refrigerator 30 minutes.

Preheat broiler.

Remove the shrimp from bag, shaking off the excess marinade; reserve the marinade. Place shrimp on a broiler pan coated with cooking spray; broil for 5 minutes on each side or until shrimp are done. Keep warm.

Heat oil in a large nonstick skillet over medium-high heat. Add marinade; sauté 1 minute or until the garlic is golden. Remove from heat; stir in shrimp.

Yield: 6 servings (serving size: 2 shrimp)