Breezes from Cuba have brought a good cloud cover today. The tide is good for swimming at hollywood beach in this 76 degree water and the risk of rip-currents is minimal.
STIR FRY SHRIMP & ICEBERG LETTUCE
Kikkoman soy sauce - 2 TBL
Sesame oil - 1 TBL
Red wine - 1 tsp
Cornstarch -1 TBL
Sugar - 1 tsp
Peanut oil - 2 TBL
Garlic - 3 cloves - minced
Ginger - minced - 1 TBL
Scallion - chopped ¼ cup
Iceberg lettuce - med head - chopped
Shrimp - 40- 50 count - ¾ lb.
Kosher salt
Black pepper, fresh ground
Whisk together and set aside the soy sauce, sesame oil, red wine, Cornstarch, and sugar.
Use a large wok at medium heat swish around the peanut oil. Stir in the garlic and ginger for only about 15 seconds. Turn up the heat and add the lettuce and scallions and stir all the time.
When the wok is hot add the shrimp and stir while adding a pinch of salt & pepper . This should only take a couple of minutes.. Add the sauce to the wok and stir and cook long enough at medium heat for everything to warm through.
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