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Peel the shrimp, leaving the tail segments intact. Devein the
shrimp if you choose.
In a small bowl, mix together the soy sauce, chili sauce, sesame
oil, rice wine, and sugar and set aside.
In a wok or large pan, heat the olive oil over medium-high heat.
Stir-fry the garlic until fragrant, about 30 seconds. Add the shrimp
and cook until both sides are pink, about 2 minutes on each side.
Add the sauce mixture and stir so the shrimp is fully coated.
Season with black pepper.
Remove from the heat and garnish with chopped scallions. Serve
with rice or vegetables.
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