INGREDIENTS

• 1 pound shrimp, peeled
  
• 1 tablespoon Chinese rice wine, Shaoxing
  
• ½ teaspoon salt
  
• 2 cups thinly sliced iceberg or romaine lettuce
  
• ¼ cup minced garlic
  
• 3 tablespoons vegetable oil
  
• 1- 2 tablespoons minced fresh hot pepper
  

GARLIC SHRIMP SALAD

DIRECTIONS

1. With scissors or a small sharp knife, cut through shrimp along center of the back and make a slit about ½-inch deep into the flesh. Lift out and discard dark back vein, if present. Rinse shrimp and drain well.
2. In a small bowl, mix shrimp with wine and salt.
3. Line serving dish with lettuce.
4. In wok or nonstick frying pan over medium heat, stir garlic with oil just until it begins to turn gold, about 2 minutes. Stir in hot pepper and remove from heat. Pour mixture into a fine strainer set over a bowl.
5. Return the pan to high heat. When it's hot, return the strained oil back into the pan. 
6. Add the shrimp and stir-fry until pink, 2 to 3 minutes.
7. Transfer shrimp to lettuce-lined dish. 
8. Sprinkle evenly with garlic mixture.