Scallion Oil Smoked Shrimp

The fundamentals of Chinese cooking focus heavily on the natural sweetness and umami of the ingredient. And when it comes to shrimp and seafood, we always prefer to cook with the shell and head on. Somehow, the shrimp tastes so much better when it’s cooked as a whole. And depending on the size of the shrimp and thickness of the shell, I’ll eat that too! For this recipe, I recommend using larger shrimp, specifically 16/20 or larger. The 16/20 number is a size count that denotes sixteen to tw