SOAK pineapple in 1 cup of warm water for 10 minutes.
On med-high heat, WARM 1 Tbsp. oil in large saucepan.
ADD scallions, ginger, and garlic.
COOK until soft and golden.
ADD peppercorns, both soy sauces, lime juice, fish sauce, raisins, and salt. Bring to a boil.
REDUCE heat to med. for 2 minutes. Transfer to blender. Purée until coarsely mixed.
HEAT remaining oil in a wok on med-high heat.
ADD red onion, sweet peppers, and pineapple.
ADD shrimp, turning once until browned. Discard wok oil.
ADD black pepper sauce and 2 Tbsp. water to shrimp in the wok.
COOK on med-high heat, stirring until shrimp is well coated.
ADD jalapeño peppers and green onions prior to removing from heat.
PLATE the stir-fry. Garnish with cilantro. Serve.
California Sun-Dried RaisinsCheck it out