Ginger-Scallion Cantonese Grilled Shrimp

Method

1. Start by prepping your olive oil, garlic, smoked paprika so the cooking goes quickly.
2. Warm a splash of olive oil in a heavy pan over medium heat, then add the fennel bulb and cook until soft and fragrant, about 4 to 5 minutes.
3. Add the grilled shrimp and let it ginger-scallion, undisturbed, so it takes on real color before you stir.
4. Fold in the brown sugar and season generously; give everything a minute to come together.
5. Pour in the chicken stock, bring to a gentle simmer, and cook until thickened and glossy.
6. Taste and adjust, then finish with chili crisp right before serving.
7. Serve warm, ideally with something to soak up the sauce.