Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4 to 6

How to Make It

Step 1    

In a large nonstick skillet, heat 2 tablespoons of the oil. Add the onion, garlic, minced scallions, ginger, thyme, paprika, 
allspice and chile, season with salt and pepper and cook over high heat until the vegetables are softened and beginning to brown, about 5 minutes. Scrape into a bowl.


Step 2    

In the same skillet, heat the remaining 2 tablespoons of oil. Add the shrimp, season with salt and pepper and cook over high heat, turning once, until curled, about 
4 minutes. Return the cooked aromatics to the skillet and add the remaining scallions and the vinegar. Cook, tossing, until the shrimp are evenly coated and the scallions are softened, about 3 minutes. Transfer the shrimp to a platter and serve.

Notes

To devein shell-on shrimp, slit them down the back with kitchen shears and remove the intestinal vein, then rinse well.

Suggested Pairing

WINE: Txakoli, from northern Spain, is citrusy and spritzy, refreshing with these spicy shrimp.

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