1/2lb medium raw shrimp (peeled and deveined)
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon peanut oil
2 teaspoons lemon juice
2 garlic cloves (minced)
1 1/2 teaspoons of minced fresh ginger
2 teaspoons jalapeno pepper finely diced (with no seeds or veins)
1 green onion (sliced)
1 tablespoon sesame seeds
Step 1: In a sealable bag or sealable bowl combine soy sauce, sesame oil, lemon juice, japapeno and garlic. Add shrimp tossing to coat. Seal and refrigerate for 30 minutes.
Step 2: Heat peanut oil in a wok or skillet. Add shrimp (with marinade) and stir fry until the shrimp turn pink (about 3 minutes) serve with white rice. Top with sesame seeds and green onion.
Being a dish that has little to mild heat, this dish pairs well with a nice Malbec such as Don
Rodolfo Malbec from Argentina.