Tasmanian Shrimp With Red Chilies

• 1 lb shrimp, peeled (medium-sized)
• 5 garlic cloves, diced
• 2 serrano chilies, seeded and minced
• 14 cup walnut oil (or peanut oil)
• 12 cup sweet rice wine (found in the Asian section of most grocery stores)
• 3 tablespoons tamari (soy sauce)
• 14 cup australian yam-daisy greens, chopped (or fresh scallions)
• 1 meyer lemon, juice of (or one and a half regular lemons or ten Australian lemon Aspens)

1. Saute the garlic and minced chilies in peanut or walnut oil over medium-high heat until garlic turns slightly brown.
2. Add the rice wine and cook for 1 minute to evaporate the alcohol.
3. Then add Tamari and lemon aspen (or Meyer lemon) juice.
4. Let cook for 1 minute.
5. Stir, add the shrimp, and raise the heat to high.
6. Cook, stirring often, until the shrimp become pink between one and two minutes.
7. Then remove from the stove immediately, garnish with chopped scallions, and serve the shrimp, along with the sauce.

shrimp, garlic, serrano chilies, walnut oil, sweet rice wine, tamari, australian yam, lemon

Taken from www.food.com/recipe/tasmanian-shrimp-with-red-chilies-141984 (may not work)