1. Sauté the garlic and minced chilies in peanut or walnut oil over medium-high heat until garlic turns slightly brown. 2. Add the rice wine and cook for 1 minute to evaporate the alcohol. 3. Then add Tamari and lemon aspen (or Meyer lemon) juice. 4. Let cook for 1 minute. 5. Stir, add the shrimp, and raise the heat to high. 6. 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
