1 pound large shrimp, deveined (peeled or unpeeled)
2 heads Red Dog broccoli
2/3 small white onion
1 1/2 tablespoons rice vinegar
3 tablespoons soy sauce
½ tablespoon chili garlic sauce (optional)
2 tablespoons sesame oil (regular, not toasted)
¼ teaspoon kosher salt
Sesame seeds, for garnish
Thinly sliced green onion, for garnish (optional)
To serve: rice or noodles

If frozen, thaw the shrimp according to the package instructions.

Chop the broccoli into small bite-sized pieces. Cut the onion into wide slices.

In a measuring cup, stir together the rice vinegar, soy sauce, and chili garlic sauce.

In large skillet or wok, heat the sesame oil over medium-high heat. Add the broccoli, onion and kosher salt and cook 5 to 6 minutes until fork tender, stirring occasionally. Add the shrimp and cook 3 to 4 minutes, stirring frequently.

When the shrimp is just about opaque, add the sauce mixture and cook 1 minute. Remove from the heat. Serve with sesame seeds.