Pomegranate Shrimp

There are 4 new to me cookbooks from the past year where I have made 25 or more recipes out of in the pandemic, and Vietnamese Food Any Day is still yielding new recipes and great meals. I have really appreciated the inspiration that cooking out of cookbooks has afforded me while cooped up at home, and I highly recommend this particular one. I had three of the other cookbooks before getting this one, and it is by far the most user friendly. 1-1/2 lbs. shrimp, peeled Fine sea Salt 2 teaspoons sriracha, plus more as needed 2 tablespoons pomegranate molasses 2 tablespoons fish sauce 3-1/2 tablespoons water ½ teaspoons to ½ tablespoons packed light or dark brown sugar 1 teaspoon cornstarch 2 tablespoons canola or other neutral oil 1 shallot, finely chopped 2 garlic cloves, finely chopped 3 or 4 sprigs fresh cilantro In a small bowl, combine the sriracha, pomegranate molasses, fish Sauce, and 3 tablespoons of the water. Taste and add the brown sugar, starting with 1-1/2 teaspoons, to create a tart sweetness; the amount you need depends on the tartness of the pomegranate molasses and your palate. For extra heat, add more sriracha, 1/2 teaspoon at a time. (I typically end up with 1 tablespoon total. Make a note after settling on your preferred heat level.) Aim for a tangy, savory, spicy finish. Set the sauce aside. In a small bowl or cup, stir the cornstarch with the remaining 1-1/2 teaspoons water, then set the slurry aside. In a large skillet over high heat, warm the canola oil until hot but not smoking. Add the shallot and garlic and stir-fry for about 30 seconds, until fragrant. Add the shrimp and stir-fry for about 1 minute, until most of them have turned pinkish orange and are slightly curled. Give the sauce a stir, then add to the pan, stirring to combine. Let the sauce come to a vigorous boil, stirring occasionally to keep things moving. When the shrimp are cooked through, about 2 minutes, give the cornstarch slurry a stir and add to the pan. Cook, stirring, To slightly thicken the sauce and coat the shrimp. Transfer the shrimp to a serving bowl and garnish with the cilantro.