Peel 'N' Eat Shrimp With Thai Dipping Sauce

For Sauce: In a saucepan, heat the soy sauces with sugar until they come to a light simmer. Transfer mixture to a small serving bowl.

In another saucepan, heat 1 tablespoon of the canola oil with garlic. When the garlic starts to take on a little color, add the Thai chili, scallion and sesame oil all at once. Cook for another 10 seconds and pour over soy sauce mixture. Mix gently.

For Shrimp: Bring 8 quarts of water to boil in a large stockpot.

Meanwhile, devein the shrimp: First disconnect vein at the tail end by inserting a needle or toothpick all the way through the shell and pulling up through the vein and shell.

Then re-insert the needle through the center joint, being sure to go under the vein itself. Gently and slowly pull needle up through the back, bringing the vein along with it.

When water comes to a full rolling boil, add salt, remaining 2 tablespoons of canola oil and shrimp. Cook for 2 to 4 minutes, depending on the size of the shrimp. Do not overcook.

Drain and transfer to serving platter. Serve immediately with dipping sauce.

NOTE: Dark soy sauce and Thai chilies can be found at Asian markets. Dark soy is thicker and sweeter than regular soy sauce. Serrano or jalapeno chiles may be substituted if Thai chiles are not available, although size and heat vary considerably.