INGREDIENTS
2
lbs large shrimp, peeled and deveined
2
bunches rainbow chard, rinsed and chopped (stems and greens sperarated)
3 tbsp
olive oil
1
Hungarian wax chile (or any other hot chile), seeded and diced
1
mild chile, seeded and diced
2
shallots, chopped
5 cloves
garlic, minced
2 tsp
grated fresh ginger
1 tbsp
brown sugar or honey
salt and pepper
1 tbsp
rice wine vinegar
juice of 2 limes