Ginger Sesame Garlic Shrimp

Ingredients

• 1/4 cup soy sauce
• 2 tablespoons seasoned rice vinegar
• 2 teaspoons brown sugar
• 2 tablespoons extra virgin olive oil
• 1 teaspoon dark sesame oil
• 3 cloves garlic, minced
• 1 Tbsp grated ginger
• 1 pound 16-20 count shrimp, peeled and deveined
• 1 tablespoon peanut oil or canola oil
• 3 green onions, including onion greens, sliced on the diagonal
• 1 Tbsp sesame seeds, toasted

Directions

1. In a medium bowl, whisk the soy sauce with the seasoned rice vinegar and brown sugar until the sugar disappears. Add the olive oil, then the sesame oil, then stir in the minced garlic and grated ginger, and whisk again. Add the shrimp, turn them through the marinade until coated, and refrigerate until you are ready to cook.
2. If the sesame seeds are not toasted yet, set a small sauté pan over medium high heat and toast them until they are lightly browned.
3. Heat the cooking oil in a large nonstick sauté pan or a wok over high heat; a seasoned cast iron pan works too. Once the oil is shimmering and nearly smoking, lift the shrimp from the marinade with a slotted spoon and transfer them to the pan. Stand back a bit, because this will splatter. Cook, stirring, for a minute.
4. Scatter in half the sliced green onions. Keep stir-frying, flipping individual shrimp if needed, until they have turned pink and are only just cooked through. The whole cooking stretch should be no more than 2 minutes total, about a minute per side.
5. Transfer the shrimp from the pan to a serving bowl. Pour the remaining marinade into the hot sauté pan and simmer until it turns syrupy.
6. Pour the sauce onto the shrimp, then toss until coated. Sprinkle with the toasted sesame seeds and the remaining green onions. Serve right away with rice, with soba noodles or rice noodles, or with bok choy, spinach, broccoli, or asparagus.