1. Combine minced garlic with shrimp, ginger, 1 tablespoon vegetable oil, and salt in medium bowl. Let shrimp marinate at room temperature 30 minutes.
2. Meanwhile, whisk soy sauce, sugar, vinegar, chili-garlic sauce, sherry, sesame oil, ketchup, and cornstarch in small bowl. Combine sliced garlic with shallot in second small bowl.
3. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add snow peas and bell pepper and cook, stirring frequently, until vegetables begin to brown, 1? to 2 minutes. Transfer vegetables to medium bowl.
4. Add remaining tablespoon oil to now-empty skillet and heat until just smoking. Add garlic-shallot mixture and cook, stirring frequently, until just beginning to brown, about 30 seconds. Add shrimp, reduce heat to medium-low, and cook, stirring frequently, until shrimp are light pink on both sides, 1 to 1? minutes. Whisk soy sauce mixture to recombine and add to skillet; return to high heat and cook, stirring constantly, until sauce is thickened and shrimp are cooked through, 1 to 2 minutes. Return vegetables to skillet, toss to combine, and serve.
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|Serving Size: 1 Serving (264g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 103 (44%)|
|Amt Per Serving||% DV|
|Total Fat 11.4g||15 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 0mg||0 %|
|Sodium 355.9mg||12 %|
|Potassium 107.7mg||3 %|
|Total Carbohydrate 33.1g||10 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 32.4g|
|Protein 0.6g||1 %|
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Calories per serving: 234
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