ACTIVE: 40 min–TOTAL: 40 min–SERVES: 4 to 6

1  1/2  pounds large shrimp, peeled and deveined

Kosher salt

1 tbsp cornstarch

5 blood oranges

3 tbsp rice vinegar

3 tbsp honey

3 tbsp ketchup

1 tsp toasted sesame oil

8  ounces snow peas trimmed

3 tbsp vegetable oil

1/3 cup dried chiles de arbol (about 24) or other small dried chiles

3 cloves garlic, minced

1 tbsp minced peeled ginger

4 scallions, cut into 1-to 2 inch pieces

1 tbsp sesame seeds

Cooked white rice, for serving

  1. Season the shrimp with 1/2 tsp salt in a large bowl. Add the cornstarch and toss to coat; set aside. Juice 3 blood oranges into a small bowl; add the vinegar, honey, ketchup, sesame oil and 1/2 tsp salt and whisk to combine. Quarter the remaining 2 ornages anf thinly slice; set aside.
  2. Fill a large bowl with ice water and set aside. Bring a medium pot of salted water to a boil. Add the snow peas and cook until crisp tender, about 1 minute. Drain and immediately transfer to the ice bath; let sit until cool, then drain and pat dry.
  3. Heat a large nonstick skillet or wok over high heat, add 2 tbsp vegetable oil. Add the shrimp and cook, stirring occasionally until lightly browned and opaque, 1 to 2 minutes. Transfer to a plate with a slotted spoon.
  4. Add the. remaining 1 tbsp vegetable oil and the chiles to the skillet. Cook, stirring occasionally, until lightly toasted, about 1 minute. Add the garlic and ginger. Cook, stirring until golden, about 30 seconds. Add the blood orange juice mixture and bring to a simmer. Cook stirring until lightly thickened 2 to 3 minutes.
  5. Return the shrimp to the skillet and stir until warmed through, about 1 minute. Add the snow peas, scallions and blood orange slices; toss to combine. Sprinkle with the sesame seeds and serve with rice.

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