Red pepper flakes and Tabasco sauce add fiery flavor to this zesty shrimp, rice and fresh spinach stir-fry.

Spicy Shrimp and Spinach Stir-Fry

3 cooked cups rice
1 pound shrimp, peeled
3 teaspoons soy sauce
1 teaspoon peanut oil
1 garlic clove, crushed
1 teaspoon grated gingerroot
1/2 teaspoon sesame oil
1/8 teaspoon Tabasco sauce
1/2 teaspoon red pepper flakes
1/8 teaspoon ground black pepper
2 tablespoons peanut oil
3 tablespoons orange peel, sliced
1 garlic clove, sliced
3 green onions, sliced
1/2 pound spinach
2 tablespoons soy sauce

1. Slice peeled, cleaned shrimp lengthwise but not through; set aside.
2. In a bowl, combine 3 teaspoons soy sauce, 1 teaspoon peanut oil, crushed garlic clove, grated ginger root, sesame oil, Tabasco sauce, red pepper flakes, and pepper. Add the shrimp and marinate in refrigerator for 30 minutes.
3. Heat 1 tablespoon peanut oil in a skillet or wok until very hot. Add the shrimp and cook until lightly browned, about 2 minutes. Transfer to a dish, scraping well.
4. Heat 1 tablespoon peanut oil in the skillet until hot. Add thinly sliced orange peel and stir-fry for 1 minute. Add sliced garlic clove and stir-fry for about 30 seconds. Add sliced green onions and trimmed spinach; mix well.
5. Add the cooked rice and the cooked shrimp and heat through, about 2 minutes. Sprinkle with soy sauce.

Makes 4 servings.