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With lemon juice, jalapeños, and prunes, this shrimp dish is the California answer to stir-fry. Add asparagus in the spring and tomato wedges in the summer.
455 g / 1 pound large shrimp, shelled and deveined (20-25 per pound)
2 g / 1/2 teaspoon salt
30 ml / 2 tablespoons lemon juice
15 ml / 1 tablespoon rice vinegar
15 ml / 1 tablespoon soy sauce
15 ml / 1 tablespoon honey
2 g / 1 teaspoon cornstarch
45 g/ 1/3 cup Diced Dried Plums
8 g / 1 tablespoon minced fresh ginger
2 garlic cloves, minced
2 green onions, thinly sliced into rings
1 g / 1/2 tsp dried chile flakes
15 ml / 1 tablespoon vegetable oil
1/2 small yellow onion, sliced
1/2 jalapeño, thinly sliced crosswise (seeds removed for less heat)
Cilantro sprigs, for garnish
Cooked jasmine rice, for serving
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