Trinidad Shrimp Stir Fry

Ingredients:
Shrimp - 1 Bag (fresh or frozen raw white Zipperback - 454g each)
Sweet Pepper – 1 (red)
Sweet Onion - ½ (cut in big pieces)
Broccoli - 1 Cup
Carrot - 2 (medium size)
Snow Peas - ½ Pound
Garlic - 2 Cloves (fresh)
Sea Salt - ¼ Teaspoon
Soy Sauce - 1 Tablespoon
Oyster Sauce - 1 Tablespoon
Lemon - 1
Corn Starch - 1 Teaspoon
Cumin - ¼ Teaspoon
Ginger - ¼ Teaspoon (crushed)
Oil - 1 Tablespoon
Sesame Oil - 1 Teaspoon
Water - ¼ Cup

Preparation:

1. Thaw shrimps (if frozen) in cold water for 20 minutes. Remove shell and rinse.
2. Place the shrimp in a bowl with 4 cups of water. Squeeze the lemon juice into the bowl with the shrimps and let it sit for 2-3 minutes. Rinse with cold water 2-3 times.
3. Place the shrimp in a large strainer or drainer; pat dry with paper towel.
4. Crush the garlic and ginger as fine as possible; set aside.
5. Mix together the corn starch, soy sauce and oyster sauce in ¼ cup of water; set aside.
6. Wash and cut all vegetables (all should be about the same size); set aside.
7. Cut sweet onion into large strips - about twice the size of the vegetables.

 Method:

1. Heat the Wok on medium heat with ½ Tablespoon of oil.
2. Add shrimp and sauté for 2-3 minutes until pink in color - do not overcook. Set shrimp aside.
3. Rinse the Wok and put it back on medium heat with ½ Tablespoon of oil.
4. Add garlic, ginger and onions; sauté for 2-3 minutes.
5. Add all vegetables and snow peas; sauté for another 2-3 minutes.
6. 6. Add shrimp, cumin and salt. Mix the shrimp lightly into the vegetables.
7. 7. Add the corn starch mixture and mix lightly.
8. 8. Remove from the heat as soon as it starts to thicken - within 1 minute.
9. 9. Drizzle sesame oil over it. Enjoy!