Ok, you can scale it way down, but you will get the general idea. This is one of my faves, Hawaiian style Garlic Shrimp:
mise en place:
Ginger, garlic, carrot, onion, peppers, crushed red pepper,
Hot wok(in this case a tilt skillet), but a wok is ideal. . .toast the ginger, and then the garlic, brown a little, add crushed red pepper:
Add in Shrimp. SHELL ON is best(though it makes for messier eating, it adds more flavor and the sauce gets in between the shell and the shrimp):
Add about 3 Longboard lagers, add in veggies, butter, and steam until shrimp are done. if doing in large batches, pull shrimp when they are about 3min from being done, the carry over heat will take care of the rest:
Serve with rice, or Mac salad, and some lemon, or lime
Cheap and cheerful. A nice change from just "Old Bay Peel and Eats".