Szechuan Fire Shrimp

1. Marinate shrimp with 1 tbsp soy sauce, cornstarch, and 1 tbsp vegetable oil for 15 minutes. 2. In a small bowl, whisk together remaining soy sauce, rice vinegar, sugar, and sesame oil for the sauce. 3. Heat 2 tbsp vegetable oil in a wok or large skillet over high heat. Add dried chilies and Szechuan peppercorns, stir-fry until fragrant (about 30 seconds). Remove chilies and peppercorns, set aside. 4. Add shrimp to the hot oil and stir-fry until pink and cooked through, about 2-3 minutes. Remove shrimp from wok and set aside. 5. Add a little more oil if needed. Add minced garlic and grated ginger, stir-fry until fragrant (about 30 seconds). 6. Return cooked shrimp, chilies, and peppercorns to the wok. Pour in the prepared sauce. 7. Stir-fry quickly until shrimp are evenly coated and sauce has thickened slightly. 8. Garnish with chopped scallions and serve immediately with rice.