Steamed Shrimp and Garlic

This dish, part of a Hakka lunch with Cantonese overtones, impressed me with its no-fuss simplicity and good looks. Shrimp in their shells are slit down the back and tucked with minced garlic. As the shrimp steam, the garlic mellows slightly. The dish is finished with a drizzle of soy sauce and aromatic sesame oil and a shower of green onions.