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Ginger, Garlic & Chili Shrimp

Jennifer Segal, adapted from The Splendid Table's How To Eat Supper by Lynne Rossetto Kasper and Sally Swift
  • 30 minutes
  • Serves 4 to 6

INGREDIENTS

2

lbs Shrimp

4

Garlic cloves, peeled and finely chopped (about 2 tablespoons), large

2 1/2 tbsp

Chili powder

1/4 cup

Kosher salt

3 3/4 tbsp

Sugar

1/4 cup

Vegetable oil

4 cups

Water

One 4-inch x 1-inch piece fresh ginger, peeled and finely chopped (about 1/4 cup)