YIELD Makes 4 servings
|1||pound large shrimp (about 23 shrimp), peeled (last tail segment attached) and deveined|
|1||tablespoon rice wine or dry sherry|
|4||cloves garlic, chopped|
|1/4||teaspoon ground red pepper|
|2||tablespoons vegetable oil|
|1||or 2 fresh green jalapeño peppers,* cut into thin slices|
|Edible flowers, such as violets, and zucchini "leaves" for garnish|
- Combine shrimp, rice wine, garlic, paprika and red pepper in medium bowl; mix well. Cover and refrigerate 1 to 4 hours to marinate.
- Combine water, ketchup, cornstarch, sugar and salt in small bowl; mix well. Set aside.
- Heat wok over high heat about 1 minute or until hot. Drizzle oil into wok and heat 30 seconds. Add shrimp mixture and chilies; stir-fry about 3 minutes or until shrimp turn pink and opaque.
- Stir cornstarch mixture; add to wok. Cook and stir about 2 minutes or until sauce coats shrimp and thickens. Transfer shrimp to serving dish or individual serving plates. Garnish, if desired. Serve immediately.
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