1 teaspoon coarse salt1 teaspoon cracked black pepper2 teaspoons olive oil2 cloves garlic, peeled and chopped1 pound large shrimp, peeled (tails left on) and deveined2 teaspoons rice vinegarCombine salt and pepper in small bowl. Set aside.Heat oil in large skillet over medium-high heat. Add garlic and sauté 1 minute.Add shrimp to hot pan in single layer (2 batches may be required). Add ½ salt mixture to each batch. Sauté shrimp 2 minutes per side; do not overcook. Transfer shrimp to platter. Sprinkle shrimp with rice vinegar. Serve immediately on bed ofStir-Fried Napa Cabbage.

Stir-fried napa cabbage2 teaspoons soy sauceJuice of ½ lime1 teaspoon grated fresh ginger2 teaspoons sesame oil1 teaspoon olive oil3 cups thinly sliced napa cabbage1 cup bean sprouts½ jalapeño pepper, seeded and thinly sliced1 small red bell pepper, thinly sliced1 bunch green onions, chopped2 teaspoons toasted sesame seedsIn a small bowl combine soy sauce, lime juice, ginger and sesame oil. Set aside.In large skillet or wok, heat olive oil over high heat. Add cabbage, bean sprouts, jalapeño pepper, red pepper and green onions. Stir-fry quickly, about 2 minutes. Transfer vegetables to serving platter, top with sesame seeds, Salt and Vinegar Shrimp and serve.Serves 4 as an appetizer.