Szechwan Shrimp (chili Shrimp)

1/2 lb shrimp, peeled and deveined *
2-3 garlic cloves, minced
2 teaspoons ginger, grated
1 teaspoon dried red chili peppers (or chili flakes)
3 scallions, minced
3 tablespoons sesame oil
2 tablespoons sherry wine
2 tablespoons ketchup
2 tablespoons chili sauce
1 teaspoon cornstarch, mixed with
2 tablespoons water

In wok or skillet over medium-high heat, heat oil until hot. Saute Shrimp, garlic, ginger, scallions and chile. Cook a few minutes.

Add sherry, ketchup, chili sauce, and cornstarch mixture and continue to cook, stirring constantly, until shrimp are done. Serve with rice.

* Sometimes I dust the shrimp with flour before putting them in the oil, to make it like Chen's on iron chef! Enjoy!