Ginger-Garlic Shrimp

• 1 1/2 teaspoons salt
• 1 1/2 pounds peeled, deveined shrimp (31 to 40 per lb., tails on)
• 2 tablespoons vegetable oil
• 8 quarter-size slices peeled ginger
• 3 tablespoons minced garlic
• 3 tablespoons Chinese rice cooking wine, such as Shaohsing
• 4 green onions, ends trimmed, finely sliced (including green parts)

1. In a bowl, sprinkle 1 1/2 teaspoons salt over shrimp and mix gently with your hands, about 1 minute. Pour shrimp into a colander and rinse well with cool water.
2. Pour oil into a large frying pan over medium-high heat. Add ginger and garlic and stir until they sizzle, about 30 seconds.
3. Add shrimp and rice wine; stir constantly until shrimp are almost all pink on the outside, about 2 minutes. Add green onions and stir just until shrimp are opaque in the center (cut to test), about 1 minute longer.
4. Note: Nutritional analysis is per serving.

salt, shrimp, vegetable oil, quarter, garlic, chinese rice, green onions

Taken from www.myrecipes.com/recipe/ginger-garlic-shrimp (may not work)