Wok-Seared Shrimp with Garlic and Chile

This Vietnamese version of Chinese salt-and-pepper shrimp is bursting with bold flavors, and the high-heat searing seals in the juices. Use shrimp in their shells for the extra crunch and smokiness they develop during searing. Ideally their heads will be intact, too, as the juices trapped in the heads add to the richness of the finished dish. Purchase white shrimp with edible thin shells for this recipe; they are usually available at Asian and Latin markets.