This recipe is based on one I found in the NY Times Cooking section. It is quick and easy and very tasty.
We typically serve it over brown rice, but the dish is also excellent with jasmine rice or just plain white rice. If you prefer less sauce, simply halve all of the ingredients except the shrimp and the snow peas. Don’t skip the brining step at the beginning; it really does help the shrimp avoid becoming little lumps of rubber. Enjoy!