Salt and Pepper Shrimp with Summer Vegetables

I came home from a short vacation and was greeted by a marvelous Chinese banquet made by my spouse and our youngest son. Yum!

1 lb. shrimp
1 Tbsp. Shaoxing wine
1/2 tsp. salt
3 Tbsp. corn starch
2 Tbsp. Toasted Salt and Peppercorns*
3-4 c. corn
1 bell pepper, sliced
1 jalapeno, sliced
3-4 cloves garlic, minced
2" piece of ginger, minced
2 scallions, sliced

Put peeled shrimp in a bowl with wine and salt.  Let sit for 20 minutes.  Drain and pat dry.  Toss with corn starch and 1 Tbsp. toasted salt and peppercorns.
Heat 1" canola oil in a pan.  Shake off shrimp and place in oil.  Cook 2-3 minutes, and remove.
In wok, add small amount of oil and heat, then stir fry corn, peppers, garlic, ginger and scallions, and 1 Tbsp. toasted salt and peppercorns. Add shrimp back in and toss until reheated.  Serve.

*Toasted Salt and Peppercorns
1/4 c. kosher salt
1/4 c. Sichuan peppercorns
1 Tbsp. black peppercorns
1 Tbsp. white peppercorns

Combone in a skillet over medium heat, toast until peppercorns are popping and smelling up the air, about 10-12 minutes. Let cool and then grind to a fine texture with either a spice grinder of a mortar and pestle.