Jalapeño Shrimp with Zucchini and Avocado

Ingredients

• 1/4 cup(s) orange juice
• 1 Tbsp dry sherry
• 1 Tbsp canned tomato paste
• 2 Tbsp peanut oil, vegetable oil, divided
• 2 clove(s) garlic clove(s), smashed
• 1 pound(s) uncooked shrimp, peeled and deveined
• 2 cup(s) uncooked zucchini, sliced zucchini
• 2 tsp jalapeño pepper(s), thinly sliced, with seeds
• 3/4 tsp table salt
• 1/2 item(s) avocado, ripe, thinly sliced

Instructions

1. In a small bowl combine orange juice, sherry, and tomato paste until paste is dissolved.
2. Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 Tbsp of oil, add garlic and stir-fry 10 seconds or until fragrant. Push garlic to sides of wok, carefully add shrimp, and spread evenly in one layer in wok. Cook undisturbed 1 minute letting shrimp being to sear. Then, using a metal spatula, stir-fry 1 minute, incorporating garlic until shrimp is lightly browned but not cooked through. Swirl in remaining 1 Tbsp oil, add zucchini and jalape¤o, sprinkle on salt, and stir-fry 1 minute until zucchini begins to soften. Swirl orange juice mixture into wok and stir-fry 30 seconds to 1 minute or until shrimp are just cooked through and zucchini are tender-crisp. Remove from heat and stir in avocado.

Notes

Yields 1 cup per serving.

Use a shrimp deveiner to quickly peel and devein shrimp. Be sure to pat shrimp dry with paper towels.