Shrimp and Bacon Stir-fry

1. Stir together with a quarter cup sweet chili sauce, 2 tbsp fresh lime, 4 tbsp soy sauce into a small bowl, set this aside. 2. Heat a Wok over medium, place 4 slices of thick cut bacon cut into an inch cook until crisp about 8 minutes, remove bacon to a plate lined with paper towels, reserve one tablespoon of drippings in the wok. Increase heat to high, add 12 oz deveined raw shrimp cooking until opaque about 3 minutes, transfer to plate with bacon. 3. Add one Tbsp toasted sesame oil, 2 cups of bell peppers, stirring until peppers are tender, about 4 minutes. Add one Tbsp finely chopped ginger, 2 garlic cloves until there is a fragrant mixture, about 2 minutes. add the chili sauce mixture, shrimp and bacon, cook stirring often until this is thoroughly heated and well coated about 30 seconds. Transfer to a medium bowl. 4. 17 ounces of jasmine rice has been pre-cooked, divide this rice evenly among 4 small bowls and top each with the mixture, garnish with cilantro and serve with a lime wedge.

Enjoy

Welby Thomas Cox, Jr. author

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