Szechwan Dry Fried Shrimp

Ingredients:

1 lb. large raw shrimp, shells on
3 limes, cut into wedges
5 cloves finely minced garlic
2 tbsp. finely minced fresh ginger
2 shallots, finely minced
2 whole green onions, finely minced
1 tbsp. Asian chilli sauce
1 tbsp. dark sesame oil
1 tbsp. brown sugar

Method:

Using scissors, clip along the top of the shrimp shell. Then without removing the shell, cut along the top ridge of each shrimp and rinse away the vein.
In a small bowl, combine the Hot Wok Seasonings. Gently fit the seasonings under the shrimp shells. Marinate the shrimp at least 15 minutes but not longer than 8 hours, refrigerated.
Cut the limes into wedges. Place a wok over highest heat. When the wok becomes very hot, add the shrimp. Dry fry the shrimp by stirring and tossing the shrimp until the shells begin to blacken. The shrimp are cooked when they feel firm to the touch, about 2 minutes of cooking. Immediately transfer the shrimp to a heated serving platter or dinner plates and serve at once accompanied by lime wedges.