Instructions

1. Place shrimp into a bowl and season with salt.
2. Add the cornstarch and toss to coat.
3. Juice 2 blood oranges (about 1/3 cup) into a bowl and add rice vinegar, ketchup, honey and sesame oil. Whisk to combine.
4. Quarter remaining blood orange and set aside
5. Bring a medium pot of salted water to a boil and add snow peas. Cook for 1 minute or until tender, remove from pan and quickly submerge into ice bath.
6. Heat a large non stick skillet to high heat and add 1 tablespoon oil. Add shrimp and cook until lightly golden brown and opaque, about 2 minutes. Remove from pan and return pan to burner over medium heat.
7. Add remaining oil to pan and add chilies into skillet. Cook for 1 minute and then add in garlic and ginger. Cook for an additional minute and then add your blood orange sauce.
8. Cook until thickened, about 3 minutes, and then add in your snow peas, red pepper, quartered blood orange and shrimp.
9. Toss to combine and serve over rice.