Firecracker Shrimp

• 1 tablespoon sesame oil
• 1 lb uncooked extra large shrimp, peeled and deveined, tail intact, butterflied
• 2 teaspoons finely grated gingerroot
• 1 garlic clove, minced
• 1 cup chopped yellow pepper
• 2 tablespoons rice wine
• 2 tablespoons soya sauce
• 2 tablespoons sriracha chili sauce
• 1 tablespoon finely chopped small red pepper
• 2 teaspoons granulated sugar
• 2 teaspoons rice vinegar
• 2 teaspoons cornstarch
• 2 teaspoons water

1. Heat a wok or large frying pan on medium-high.
2. Add sesame oil.
3. Add next 3 ingredients and stir-fry for 2 minutes until shrimp start to turn pink.
4. Transfer to a bowl and cover to keep warm.
5. Add yellow pepper to wok and stir-fry for 2 minutes until tender-crisp.
6. Add next 6 ingredients and stir.
7. Stir cornstarch and water until smooth and add to wok.
8. Heat and stir until bubbling and thickened.
9. Add shrimp and stir-fry for 1 minute until pink and coated.

sesame oil, shrimp, gingerroot, garlic, yellow pepper, rice wine, soya sauce, sriracha chili sauce, red pepper, sugar, rice vinegar, cornstarch, water

Taken from www.food.com/recipe/firecracker-shrimp-424687 (may not work)