Szechuan Shrimp

Adapted from a recipe by FOODGU1 at allrecipes.com. Adjust the heat to your liking (as written, it's fairly mild). Serve with steamed or fried rice.

• Ready In: 20 mins
• Serves: 10
• Yields: 2 lb

Ingredients

• 2  tablespoons cornstarch
• 3⁄4 cup water, divided
• 2  tablespoons  vegetable oil
• 2  lbs raw shrimp, peeled with tails left on
• 3⁄4 cup  sliced green onion
• 2  tablespoons  grated gingerroot
• 12  garlic cloves, minced (about 2 tbsp)
• 6  tablespoons ketchup
• 3  tablespoons soy sauce
• 1  tablespoon honey
• 1⁄2 teaspoon crushed red pepper flakes

Directions

1. Stir cornstarch into 1/4 cup of the water; set aside.
2. Heat oil in a large skillet over medium-high heat.
3. Stir in green onions, ginger, and garlic; cook 30 seconds.
4. Stir in shrimp, and toss to coat with oil.
5. Quickly stir in remaining ingredients.
6. Toss and stir until sauce is thick and bubbly.