Wok-Stirred Head-on Shrimp with Leeks
Serves 4

• 2 pounds super large head-on-shrimp (U4-6’s) if possible, deveined, shell on
• 1 cup corn starch
• 2 leeks, white part only, julienned, washed and spun dry
• 1 large tomato, cut into 1/2-inch dice
• 1/2 cup Garlic-Ginger-Soy Syrup
• Grapeseed or canola oil
• Kosher salt and freshly ground black pepper

Lightly season the shrimp with salt and pepper and dust with cornstarch. In a wok or sauté pan coated with 2-3 tablespoons oil over medium-high heat, stir-fry the shrimp until colored, about 2 minutes. Add the leeks and cook another 3-4 minutes until shrimp is cooked through and the leeks are soft. Add the tomatoes and Garlic-Ginger-Soy Syrup. Check for seasoning and serve immediately.