Ingredients:
1 lb shrimp, peeled ( medium-sized)
5 garlic cloves, diced
2 serrano chilies, seeded and minced
1/4 cup walnut oil ( or peanut oil)
1/2 cup sweet rice wine ( found in the Asian section of most grocery stores)
3 tablespoons tamari ( soy sauce)
1/4 cup australian yam-daisy greens, chopped ( or fresh scallions)
1 meyer lemons, juice of ( or one and a half regular lemons or ten Australian lemon Aspens)
Directions:
Saute 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.
Servings: 4
Time preparation: 12 min.
Time total: 12 min.