Stir Fry Vegetables and Teriyaki Shrimp

6 T. Canola or Peanut Oil

2 garlic cloves, finely chopped, divided

2 tsp. grated fresh ginger, divided

Crushed red pepper

1/2 yellow onion, diced

6 c. of chopped fresh vegetables, chopped in 1" pieces

3 green onions, cut in 1" pieces, and 1 for garnish

20 large shrimp, shell on, de-veined*

Sauce:

1/2 c. Soy Sauce

2 T. Honey

1 garlic clove, minced

1 tsp. Sesame Oil

2 tsp. toasted sesame seeds

*Using a pair of kitchen scissors, cut the shell along the back of the shrimp. Using the point of a knife, lift out the brown, stringy vein and discard. Rinse shrimp in cold water and pat dry.

Mix all of the sauce ingredients in a small bowl. Remove 3 T. of the sauce and set aside.

Heat a large heavy bottom skillet or wok over high heat. Add 4 T. oil.

Starting with the harder vegetables such as onions, peppers, and carrots, begin to add to the pan and quickly stir fry. Add half of the Garlic and Ginger once the first level of vegetables begin to caramelize. Season with crushed red pepper to taste.

Add vegetables such as zucchini, celery, broccoli and squash. Stir Fry until colors brighten and they begin to soften.

If using snow peas, add last to the pan.

Pour sauce over vegetables and stir constantly until sauce thickens and coats all vegetables. About 2-3 minutes. Drizzle with a small amount of Sesame Oil.

Remove vegetables to a large platter and set aside.

Heat the remaining 2 T. of oil in the pan. Add the remaining half of the garlic and ginger, along with the green onion pieces. Quickly fry for a few seconds to wilt the onions and bring out the fragrance of the garlic and ginger.

Add the shrimp and stir fry until shells become opaque and shrimp just begin to curl.

Add the remaining sauce and stir until thick and bubbly.

Add Shrimp to the vegetable platter.

Garnish with sliced green onions, a drizzle of sesame oil and a sprinkle of crushed red pepper.