Spicy Garlic Shrimp

Step 1: Shrimp ... A couple of tips for the shrimp. First, if using frozen shrimp; thaw them in a colander (covered with plastic wrap), over a bowl in the refrigerator - and, over night, or all day. You do not want shrimp to set in water as they thaw. And, make sure you take the shrimp out of the refrigerator to take the chill off - you never want to cook with cold seafood.

Step 2: Lay down a couple of paper towels and add the shrimp in a single layer. And top with a couple more paper towels. You want the shrimp to be very dry. Otherwise, when you toss the shrimp in the cornstarch, they will get gummy - which you don't want.

Step 3: Sauce ... Add the oyster sauce, soy, and cilantro to a small bowl; and mix to combine. I usually toss some of the cilantro with the sauce; and keep some for a garnish.

Step 4: Vegetables ... Add the scallions, peppers, ginger, and garlic to a bowl; and, set to the side as well. This dish cooks very quickly; so, you need to have everything ready to go.

Step 5: Note: I used a jalapeno; but, you can really use any pepper you like. The jalapeno is a medium heat pepper - but still has a little kick. You can leave the seeds and ribs in, if you want more heat.

Step 6: Shrimp ... Add the cornstarch, salt and pepper to a large ziploc bag (or a bowl), and mix or shake to combine. Then, add the shrimp, and toss to to coat. Make sure to shake off any excess. Tip - I also love to use those small brown paper lunch bags for something like this. They are inexpensive and disposable too. Perfect to have on hand.

Step 7: Saute ... A wok really works best for this; however, a large saute pan will work just as well. I prefer non-stick; but, it is not necessary. Bring the pan up to high heat and add the oil. Remember to use a mild or neutral oil - it is not the time to use olive oil. Then, add the shrimp; and let them cook on the first side for just a minute; then flip and another minute on the second side. The shrimp do NOT have to be cooked through at this point; they will be going back in with the sauce to finish cooking. Nothing worse then over cooked shrimp. Once the shrimp have a nice crust on each side, remove to a plate as you cook your vegetables.

Step 8: Vegetables ... Reduce the heat to medium, and remove the pan from the heat for just a minute to cool slightly. Return the pan to the heat, and add the vegetables, constantly stirring so they do NOT burn. Just a minute is all they need.

Step 9: Finish ... Add the shrimp back in the pan, along with the sauce; and stir to combine. Cook a couple of minutes until the shrimp curl, turn pink; and the sauce thickens.

Step 10: Serve and ENJOY! ... I prefer to serve this with rice and sauteed sugar snap peas and baby carrots; but, you can use any vegetables you want. And, as I mentioned; if you want to go 'carb free,' saute some bok choy or spinach with shitaki mushrooms instead of the rice. A quick and easy dish to prepare - any night of the week.