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Ingredients:
1/2 pound sugar snap peas trimmed
1 teaspoon kosher salt; more to taste
1 cup thinly sliced fennel (about ½ inch)
2 pounds jumbo shrimp (16 to 20 per pound), shelled and devained
1 teaspoon grated garlic
1 teaspoon grated fresh ginger
2 tablespoons very thinly sliced fresh mint
1 lime, sliced into wedges
Instructions:
In a large sauté or stir-fry pan, heat 3 tablespoons of oil over medium-high heat ( the oil is hot enough when you put a sugar snap in the pan and it starts to sizzle). Add the sugar snaps, season with some of the salt, and stir-fry until peas have a bit of a golden color and are crunchy and blistery, about 2 minutes (they’ll be crisp-tender). Add the fennel, season with a bit more salt, and stir-fry until fennel is al dente, about 60 seconds. Increase the heat to high, add the shrimp, toss well, and make a space in the center of the pan. Into this space, pour the remaining oil and the add the garlic and ginger, stirring for about 15 seconds. Season with a bit more salt and continue to stir-fry until shrimp are no longer glossy and start to look pink and opaque. Taste and add more salt if you like, scatter the mint on top, and serve with the lime wedges on the side.
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