Thai Shrimp

Thai Shrimp

1/3 cup sliced red onion
juice 1 small blood orange
juice 1 lime
1 tbsp olive oil
salt

4 inches lemongrass, sliced as thin as possible
6 thai chiles, minced

2 scallions, sliced thin (white and good arts of green)
2 clove garlic, minced

24 large shrimp, shelled and deveined
salt and pepper

peanut oil

2 tsp fish sauce

20 leaves thai basil, julienned
12 leaves mint, julienned

fried shallots

1) sautee red onion in olive oil until starts to brown.
2) remove from heat and add to orange and lime juice.
3) add salt and pepper to shrimp
4) heat peanut oil in wok
5) heat lemongrass and peppers in oil 30 seconds - stir continuously
6) heat scallions and garlic, 30 seconds - stir continuously
6) cook shrimp 2 minutes, stirring continuously until just no longer grey on outside
7) add onion/lime/orange mixture and fish sauce, cook until boiling
8) add basil and mint, stir and cook 15 seconds until wilted
9) plate and sprinkle with fried shallots (or allow diners to do so on their plates
10) serve with rice

This is pretty hot - reduce the chiles to reduce heat.