Using a wok when preparing this recipe will make all the difference, especially if it's the real carbon steel kind that can take any heat. Mine was smoking like crazy. A big non-stick skillet will work fine, but it's harder to get the beautiful golden crust on the shrimp without overcooking them. Absurdly high heat allows flavor to develop while the rest of the ingredients can stay crisp and crunchy. The quick cooking—along with hardly any prep work—makes this an under-ten-minutes dinner.
The recipe comes from Jamie Oliver's Jamie's Kitchen, one of my favorites of his books. The flavors create a well-balanced combination of sour (lime), salty (soy sauce), and hot (chili), and the salad is quite light. Look for baby zucchini at farmers' markets, or substitute with the smallest zucchini you can find.
About the author: Blake Royer lives in Brooklyn and spends most of his free time cooking and writing about it here at Serious Eats and on The Paupered Chef. From 9 to 5 weekdays, he works as an assistant book editor in Manhattan.
Adapted from Jamie's Kitchen by Jamie Oliver
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