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These tasty shrimp are as versatile as they are simple to make. Serve them as an hors d’oeuvre, over wok-tossed rice noodles or in an Asian-inspired salad.

1 tablespoon canola oil
1 jalapeno, thinly sliced
1 pound large shrimp, peeled, deveined and patted dry
Sea salt and freshly ground black pepper, to taste
2 teaspoons sugar
2 teaspoons fish sauce

Heat oil in a skillet over medium-high heat.

Add jalapeno to pan and cook for 2 minutes. Add shrimp, and sprinkle with salt and black pepper. Continue to cook, stirring frequently, for 3-5 minutes, until shrimp are cooked through and chile is slightly charred. Sprinkle in sugar and fish sauce, and toss well to coat.

Transfer to a platter and season with freshly ground black pepper.

Serves 4