Amador Foothill Winery

• 2 TBSP vegetable oil
• 1 ½ pounds extra-large shrimp, peeled and deveined
• 1/4 tsp salt
• 1/4 tsp red pepper flakes*
• 1/8 tsp sugar

Glaze

• 2 TBSP hoisin sauce
• 1 TBSP rice vinegar
• 1 ½ tsp soy sauce
• 2 tsp grated fresh ginger
• 2 tsp water
• 2 scallions, sliced thin
• ¼ tsp Sriracha hot pepper sauce*

*use either the red pepper flakes on the shrimp or the Sriracha sauce in the glaze, unless you really like it hot!

Stir all the glaze ingredients together in a small bowl. Set aside.

Pat the shrimp dry, place in a bowl, and toss them with the salt, sugar and red pepper flakes (if using). Meanwhile, heat 1 tbsp of the oil in a 12 inch skillet until just smoking.

Add half of the shrimp to the pan in a single layer and cook until spotty brown and the edges are pink, about 1 minute. Remove the pan from the heat. Using tongs flip over each shrimp and let stand until all but the very center is opaque, about 30 seconds. Transfer the cooked shrimp to a large plate. Repeat with remaining oil and shrimp.

After the second batch of shrimp has stood off the heat for 30 seconds, return the first batch to the skillet and add the glaze. Toss to combine the shrimp and the glaze. Cover the skillet and let stand off the heat until shrimp are cooked through, 1 to 2 minutes. Serve immediately.

Serve with steamed white or brown rice, sautéed bok choy and Amador Foothill Rosato. Serves 4.Recipe from The Best Light Recipe by the Editors of Cook’s Illustrated.