- 2 tablespoons canola oil
- 3 pounds large shrimp, peeled and deveined
- 2 jalapeno chile peppers, thinly sliced
- 4 teaspoons sugar
- 1/2 teaspoon sea salt
- Heat oil in large skillet over high heat.
- Add shrimp, chile peppers, and freshly ground black pepper to taste. Saute 3 to 5 minutes, stirring constantly. Add sugar and cook 1 to 2 minutes longer until shrimp are pink. Toss with salt. Serve shrimp alongside a mixed green salad.