Spicy Sour Botan Shrimp

• 13 cup fresh lemon juice
• 1 teaspoon Chinese chili paste with garlic (sold in Asian stores)
• 2 teaspoons Japanese soy sauce
• 8 fresh jumbo shrimp, each about 1 1/2 ounces: botan, Santa Barbara or tiger shrimp, shelled and deveined
• Sea salt
• Freshly ground black pepper
• 1 branch broccoli, stem removed, cut in small florets
• 2 tablespoons clarified butter
• 3 1/2 ounces enoki mushrooms
• 10 chives cut in 1 1/2-inch pieces

1. Combine lemon juice, chili paste and soy sauce, and set aside.
2. Briefly rinse shrimp in cold water, drain them, and sprinkle with a little salt and pepper.
3. Set aside.
4. Have a medium-size bowl of ice water ready.
5. Bring a small pot of water to a boil.
6. Add pinch of salt.
7. Add broccoli, and cook 1 1/2 minutes.
8. Drain, and transfer to ice water.
9. Drain well.
10. Place a medium-size skillet over high heat.
11. Add butter.
12. Add shrimp, and saute, turning once, until shrimp are nearly cooked through and opaque, about 3 minutes.
13. Add lemon juice mixture.
14. Stir-fry briefly.
15. Remove shrimp from pan with a slotted spoon, draining well.
16. Cook liquid in pan over high heat a minute or two, until reduced and slightly thickened.
17. Add broccoli, mushrooms, chives and shrimp.
18. Stir-fry to coat with sauce.
19. Transfer to serving dish and serve.

lemon juice, chinese chili paste with garlic, soy sauce, jumbo shrimp, salt, freshly ground black pepper, broccoli, butter, enoki mushrooms, chives

Taken from cooking.nytimes.com/recipes/7151 (may not work)