Quick Spicy Shrimp

• 2 pounds shrimp
• 6 teaspoons coarse salt
• 2 tablespoons peanut oil
• 1 clove garlic, minced (green part removed)
• 2 tablespoons chopped fresh ginger
• 2 scallions, chopped, including green part
• 1 teaspoon hot pepper flakes
• 1/2 cup dry white wine

1. Peel and devein shrimp, sprinkle with salt.
2. Rinse, drain and repeat two more times.
3. Blot dry with paper towels.
4. Heat the oil in a wok or large skillet.
5. Stir-fry the garlic, ginger and scallions for 1 to 2 minutes, then add the shrimp.
6. Stir-fry until it turns pink.
7. Add the hot pepper flakes and the wine and cook, stirring, for a minute or two more.
8. Be careful not to overcook the shrimp.
9. Serve immediately.

shrimp, coarse salt, peanut oil, clove garlic, fresh ginger, scallions, hot pepper, white wine

Taken from cooking.nytimes.com/recipes/6497 (may not work)