Shrimp And Basil Stir-Fry

• 3 Fresno chiles, coarsely chopped
• 6 garlic cloves, smashed
• 1/4 cup sugar
• 2 Tbsp. fish sauce
• 1 tsp. kosher salt
• 4 Tbsp. vegetable or grapeseed oil, divided
• 1 lb. large shrimp, peeled, deveined
• 2 cups basil leaves (about 1 bunch)
• Lime wedges (for serving)

1. Blend chiles, garlic, sugar, fish sauce, salt, and 3 Tbsp. oil in a blender until smooth. Transfer marinade to a medium bowl; add shrimp and toss to coat. Let sit 10 minutes.
2. Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Working in batches if needed to avoid crowding the pan, transfer shrimp to skillet, leaving marinade behind, and cook until deeply browned around the edges and flesh is opaque, about 1 minute per side. Remove pan from heat and add basil; toss vigorously until basil is wilted.
3. Transfer shrimp mixture to plates. Serve with rice and lime wedges alongside.

chiles, garlic, sugar, fish sauce, kosher salt, vegetable, shrimp, basil, lime wedges

Taken from www.epicurious.com/recipes/food/views/shrimp-and-basil-stir-fry (may not work)