Stir-Fried Shrimp with Bacon, Mint and Chiles

• Recipe by Jerry Traunfeld

Chef Jerry Traunfeld adds a handful of mint to brighten this hot, sweet and smoky stir-fry.

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Ingredients

1. 2 teaspoons vegetable oil
2. 1/4 pound thickly sliced bacon, cut crosswise 1/4 inch thick
3. 3 garlic cloves, minced
4. 8 Thai bird chiles or 4 serrano chiles
5. 1 1/2 pounds shelled and deveined large shrimp
6. Salt and freshly ground pepper
7. 1/4 cup vermouth or dry white wine
8. 1/4 cup plus 2 tablespoons coarsely chopped mint

Directions

1. In a large skillet, heat the vegetable oil. Add the bacon and cook over moderate heat, stirring occasionally, until most of the fat has been rendered. Spoon off all but 1 tablespoon of the fat from the skillet. Stir in the garlic and whole chiles and cook until fragrant, about 1 minute. Add the shrimp, season with salt and pepper and cook over moderately high heat, stirring occasionally, until they are pink and curled, about 3 minutes. Add the vermouth and cook until nearly evaporated, about 1 minute. Stir in the mint, transfer to plates and serve.