Tasmanian Shrimp with Red Chilies

Recipe

• 1 lb. Shrimp (medium-sized), peeled
• 5 Cloves garlic, diced
• 2 Serrano chilies, seeded and minced
• ¼ C Walnut oil (or peanut oil)
• ½ C Sweet cooking rice wine (found in the Asian section of most grocery stores)
• 3T Tamari (soy sauce)
• ¼ C Australian yam-daisy greens (or fresh scallions), chopped
• Juice of 10 Australian lemon aspens (or 1 American Meyer lemon)

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

Wine Pairing: Mirassou Chardonnay