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Citrus Shrimp with Baby Bok Choy

A mouthwatering melange of citrusy tastes punctuates a stir-fry of crisp-tender bok-choy and succulent shrimp.

Serves 4

6 baby bok choy, halved lengthwise
1 tablespoon toasted sesame oil, divided
Black pepper to taste
Pinch of salt
1 tablespoon lemon juice
1 1/2 pounds uncooked large shrimp, peeled, deveined
Juice from a large orange (about 1/3 cup)
1/4 cup sweet chili sauce
Large strips of tangerine or orange peel or a mix of citrus
1 1/2 teaspoons rice vinegar
1 teaspoon oyster sauce
1 1/2 tablespoons minced fresh gingerroot
1 clove garlic, minced
2 green onions, chopped (green and white parts)

Fill a large skillet or wok with a 1/2-inch of water. Add bok choy and drizzle with 1 1/2 teaspoons sesame oil. Sprinkle with black pepper, salt and lemon juice. Cover and cook over high heat until bok choy is tender, 4 to 6 minutes. Transfer bok choy to the edges of a serving platter. Continue to cook liquid in skillet or wok until reduced and thickened to a glaze. Drizzle over bok choy. In a medium-sized bowl, mix shrimp with orange juice, chili sauce, peel, vinegar and oyster sauce, tossing to coat. Heat remaining 1 1/2 teaspoons of sesame oil in the large skillet or wok over high heat. Add ginger and garlic and cook, stirring often, until fragrant, about 1 minute. Add shrimp mixture and cook, stirring often, until shrimp is just cooked through, about 3 minutes. Add green onion and cook, stirring, for another minute. Using a slotted spoon, transfer shrimp to the center of the serving platter. Continue to cook pan sauce, stirring occasionally, until thickened, about 2 minutes. Pour over shrimp and serve immediately.

Recipe courtesy of Personal Chef Michele Thompson, MS

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