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1
Place shrimp in bowl with dry sherry and salt and marinate for 30 minutes. Toss every so often.
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2
Heat a large wok or 12-inch skillet until very hot.
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3
While pan is heating, lay shrimp out on paper towels and pat dry.
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4
Add 2 tablespoons peanut oil to pan and heat until sizzling.
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5
Add half of the shrimp to the pan (they should be in a single layer) and stir-fry (cook, stirring continuously) until just pink but not cooked through, about 1-2 minutes.
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6
Transfer partially cooked shrimp to a plate, then add remaining two tablespoons of peanut oil to pan and heat until sizzling; add remaining shrimp and stir-fry as you did the first batch.
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7
When shrimp are just pink but not cooked through, add reserved shrimp back to pan along with ginger, garlic, sweet red chili sauce and jalepeno peppers; stir-fry about 1 minute more.
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8
Add the water, soy sauce, scallion greens and bell pepper and cook until the shrimp are cooked through, about 1-2 minutes.
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9
Do not overcook.
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10
Use a slotted spoon to transfer shrimp to serving dish.
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11
Continue to cook sauce until slightly thickened; turn off heat, stir in sesame oil, then pour sauce over shrimp.
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12
Serve with jasmine rice.
