Spicy Szechwan Shrimp

This dish has a nice spicy kick to it.  So, if you can't handle

the heat, I suggest you try something else!

Marinade:

2 TBSP dry sherry

1 TBSP dark sesame oil

1 TBSP hoisin sauce

1 TBSP dark soy sauce

1 TBSP honey

2 tsp. Asian chile sauce

2 cloves garlic, minced

2 TBSP fresh ginger, minced

3 TBSP green onion, minced

2 TBSP cilantro, chopped

1 lb. peeled and deveined shrimp, tails removed

2 TBSP grapeseed oil

1. In a medium bowl, prepare marinade by combining the sherry,

sesame oil, hoisin sauce, soy sauce, honey, chile sauce,

garlic, ginger, green onion, and cilantro.

2. Add shrimp to marinade; cover and refrigerate

anywhere from 30 min. up to 8 hours.

3. Preheat a wok to high. Add grapeseed oil to coat the wok.

Add shrimp to the wok, reserving marinade.

Stir-fry until shrimp are pink, 1-2 min.

Add marinade and toss to coat the shrimp.

Serve immediately over rice.

This is great with a sweet white wine,

 like a chardonnay

to contrast the spiciness!

Cheers!