Ingredients
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1 lb shrimp, peeled (medium-sized)
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5 garlic cloves, diced
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1/4 cup walnut oil (or peanut oil)
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1/2 cup sweet rice wine (found in the Asian section of most grocery stores)
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3 tablespoons tamari (soy sauce)
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1/4 cup australian yam-daisy greens, chopped (or fresh scallions)
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1 meyer lemon, juice of (or one and a half regular lemons or ten Australian lemon Aspens)
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2 serrano chilies, seeded and minced
Instructions
- Sauté the garlic and minced chilies in peanut or walnut oil over medium-high heat until garlic turns slightly brown.
- Add the rice wine and cook for 1 minute to evaporate the alcohol.
- Then add Tamari and lemon aspen (or Meyer lemon) juice.
- Let cook for 1 minute.
- Stir, add the shrimp, and raise the heat to high.
- Cook, stirring often, until the shrimp become pink – between one and two minutes. Then remove from the stove immediately, garnish with chopped scallions, and serve the shrimp, along with the sauce.