3 tablespoons soy sauce
2 medium garlic cloves, thinly sliced
2 large jalapeņo peppers, thinly sliced on the bias
2 tablespoons cilantro, finely chopped
2 tablespoons freshly squeezed lime juice
1 tablespoon olive oil
4 teaspoons granulated sugar
12 jumbo shrimp, shelled and deveined
1 lemongrass stalk, tough outer layer removed and cut into 4 pieces
1/4 cup vodka
Place soy sauce, garlic, jalapeņos, cilantro, lime juice, oil, and sugar in a shallow pan and stir to combine.
Add shrimp and lemongrass, and stir to coat. Let marinate for 10 minutes at room temperature.
Heat a large frying pan over high heat until hot, about 3 minutes. Add shrimp mixture and cook until shrimp are bright pink,
about 3 minutes. Remove from heat and carefully add vodka. Return the pan to high heat and cook for 1 minute more or until
the alcohol smell has dissipated. Remove the lemongrass pieces and serve shrimp over steamed rice.