Rachael's Chinese-Style Shrimp Scampi

• 3 tablespoons safflower or other high temperature cooking oil
• 20-24 large shrimp, deveined and tails on
• Salt and pepper
• 1 inch fresh ginger, grated
• 5-6 large cloves of garlic, chopped
• ½ cup Chinese sherry or dry sherry

• ½ cup (recipe below) or seafood stock
• 3 tablespoons soy sauce
• 2 tablespoons Sriracha
• Juice of 1 lime
• 1 tablespoon toasted sesame oil
• 3 tablespoons cilantro, chopped
• 4 tablespoons chives, finely chopped
• 3 tablespoons toasted sesame seeds

Heat 2 tablespoons oil in large pan over medium-high to high heat. Add shrimp and sear 2 minutes, then turn, season with salt and pepper, and cook a minute more, and remove from pan. Add another turn of oil and the ginger and garlic, stir a minute, then add sherry, reduce by half, add stock and let it bubble. Reduce for a minute, then add soy sauce and Sriracha and swirl, then add shrimp back to pan and turn to coat. Cook shrimp through 2 minutes more and douse with juice of 1 lime, drizzle with sesame oil and toss. Transfer to platter and top with cilantro, chives and sesame seeds to serve.