1 lb. raw large shrimp 3 limes, cut into wedges 6 garlic cloves, minced 3 Tablespoons fresh ginger, minced 2 shallots, minced 3 green onions, minced 1 Tablespoon fish sauce 1 Tablespoon gf ketchup 3 Tablespoons rice wine or dry sherry 1 Tablespoon hot chile oil 1 Tablespoon sesame oil 1 Tablespoon peanut oil 1 Tablespoon brown sugar
In a small bowl combine garlic, ginger, shallots, green onions, fish sauce, gf ketchup, rice wine, chile oil, sesame oil, peanut oil and brown sugar. Pack the garlic mixture under the shrimp shells. Lay the stuffed shrimp on a platter, cover and marinade in the refrigerator for 15 minutes.
Place a wok or large skillet over high heat. When hot, add the shrimp (work in batches if necessary - don't crowd the shrimp), and stir to toss until the shells begin to blacken that the shrimp are just firm, about 2 minutes. Serve immediately with lime wedges.
For this recipe you will need large shrimp with the shells on. Cut down the back of the shrimp, through the shell and devein. Keep the shells intact.