Sweet Chili Maple Togarashi Shrimp

Sweet Chili Maple Togarashi Shrimp are my new favorite.
Probably some of the very best shrimp I've had.
There is two steps to making the shrimp but
the extra effort is well worth it.
Prepare your rice in advance and keep in pan
to keep it warm. Do the same for your snow peas.

Clean and devein the shrimp. Lots of folks
leave the tails on but I never had much luck with that.
Besides it's easier to eat without the tails on.
Sprinkle the shrimp with the togarashi spice (dried).
I got the spice mixture in the Asian section at Ingles.
I used a glove to massage the spice into the shrimp.
(Hint: I get mechanics gloves at the auto parts store)
Next sprinkle enough corn starch into mixture
to coat each shrimp and blend that around.
Keep the shrimp cold till ready to saute them.

In a hot frying pan with avocado oil saute shrimp
quickly on both sides to get them brown.
Don't overcrowd the pan you want to brown them
not steam them. The shrimp will still be slightly raw.

Remove shrimp from pan, turn down heat to medium low.
Add about 1/2 cup of sweet chili sauce.
I also got the sweet chili sauce in the Asian section.
Add 2 tablespoons of (real) maple syrup.
Stir to combine chili sauce and maple syrup.

Next add the browned partially cooked shrimp to the pan
and stir till they are cooked, don't over cook shrimp.

Serve the shrimp over rice, I used brown rice.
I sauteed the snow peas in butter sprinkled with dried mint.
Gary is always asking for teriyaki shrimp
Now he says these are much better. See Gary,
I told you using teriyaki sauce isn't the only way to cook shrimp.