I used fresh minced garlic instead of bottled, cut back on the chile garlic sauce a bit, and obviously did not use peeled, deveined shrimp, but other than that cooked as written and we were very happy with the results! The whole shrimp resulted in some messy fingers, but was just so fun and pretty. The dish tasted a lot like Chinese takeout, but without the guilt and the grease (of course, this also meant it was sans fortune cookie :( ).
Another super-easy recipe for anyone new to cooking, although you may want to stick with the less-intimidating peeled shrimp.
A note: we ended up throwing out two of the shrimp, which was a shame, because they had this horrific, orangey-pink vein running along the shrimp's back (where you ordinarily find the "sand vein") with a big poofy area near the head. It looked kind of diseased, although after some internet searching it appears the pink stuff was just eggs. But it was still gross, so this may be another reason to stick with the sanitized shrimp for the squeamish!
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