Tasmanian Shrimp With Red Chilies

1. 1

   Saute the garlic and minced chilies in peanut or walnut oil over medium-high heat until garlic turns slightly brown.

2. 2

   Add the rice wine and cook for 1 minute to evaporate the alcohol.

3. 3

   Then add Tamari and lemon aspen (or Meyer lemon) juice.

4. 4

   Let cook for 1 minute.

5. 5

   Stir, add the shrimp, and raise the heat to high.

6. 6

   Cook, stirring often, until the shrimp become pink between one and two minutes.

7. 7

   Then remove from the stove immediately, garnish with chopped scallions, and serve the shrimp, along with the sauce.

* Per serving · 4 servings · Values may vary.