Sichuan Peppercorn Shrimp

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1 1/2 teaspoons Sichuan peppercorns (see Note)

1 pound large shrimp—shelled, deveined and butterflied


1/4 cup vegetable oil

3 scallions—2 coarsely chopped, 1 thinly sliced

3 garlic cloves, minced

3 jalapeños, seeded and thinly sliced

1 dried pasilla or small ancho chile, seeded and very thinly sliced

1 tablespoon fresh lime juice

Chile-sesame oil, for drizzling

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