Hot Pepper Shrimp

• 1/4 cup vegetable oil
• 1/2 cup finely chopped onion
• 4 garlic cloves, minced
• 8 scallions, 2 minced and 6 cut into 1-inch lengths
• One 2-inch piece of fresh ginger, peeled and minced
• 6 tablespoons thyme leaves
• 2 tablespoons sweet paprika
• 2 teaspoons ground allspice
• 1/2 Scotch bonnet or habanero chile, stemmed and minced
• Kosher salt
• Pepper
• 20 extra-large shell-on shrimp, deveined (see Note)
• 2 tablespoons white wine vinegar

1. In a large nonstick skillet, heat 2 tablespoons of the oil.
2. Add the onion, garlic, minced scallions, ginger, thyme, paprika, allspice and chile, season with salt and pepper and cook over high heat until the vegetables are softened and beginning to brown, about 5 minutes.
3. Scrape into a bowl.
4. In the same skillet, heat the remaining 2 tablespoons of oil.
5. Add the shrimp, season with salt and pepper and cook over high heat, turning once, until curled, about 4 minutes.
6. Return the cooked aromatics to the skillet and add the remaining scallions and the vinegar.
7. Cook, tossing, until the shrimp are evenly coated and the scallions are softened, about 3 minutes.
8. Transfer the shrimp to a platter and serve.

vegetable oil, onion, garlic, scallions, ginger, thyme, sweet paprika, ground allspice, scotch, kosher salt, pepper, shellon shrimp, white wine vinegar

Taken from www.foodandwine.com/recipes/hot-pepper-shrimp (may not work)