Chile and Garlic Shrimp with Basmati Rice

Shrimp marinade
1 pound 16-20 (medium) shrimp
1 tablespoon fresh ginger, grated
3/4 cup peanut oil
3/4 cup white wine
2 teaspoons garlic, chopped
2 chiles de arbol, cut in half
Salt and pepper, to taste

Combine all and add shrimp. Marinate for 1 hour prior to cooking.

Chile and garlic sauce
2 tablespoons garlic, chopped
2 tablespoons ginger, fresh chopped
1/2 cup onions, diced
1/2 cup soy sauce
2 cups pineapple juice
1/2 cup honey
6 chiles de arbol, whole
2 green onions
1/2 cup cold water
1/4 cup cornstarch

Saute garlic, ginger, and onions until onions are translucent. Add remaining ingredients except the cornstarch and water. Bring to a boil. Combine the water and cornstarch in a bowl and add to the sauce, allow thickening.

Basmati Rice
1 cup onion, medium dice
1 quart chicken stock
1/2 cup olive oil
3 bay leaves
2 pounds basmasti rice soaked in water for 15 minutes
Salt and pepper, to taste

Saute the onions with olive oil until translucent. Add chicken stock and bay leaves and bring to a boil. Drain the rice and incorporate, cover and simmer for 15-20 minutes. Add salt and pepper to taste.

To serve
Grill or saute shrimp about 3 minutes or until done. Toss together with sauce. Ladle sauce on plate. Plate rice, then top with shrimp. Garnish with chives.