Lightly rinse the shrimp with water and then drain in a colander.
Use a knife to cut the backs. Don't cut all the way through, but cut through the shell from the top.
I should also say, the shell is pretty difficult to cut through so be careful not to hurt yourself. If it's too difficult, you can use scissors or even cut the stomach.
Place the shrimp and the flavoring ingredients into a baggie. Close the opening of the baggie and rub the flavor into the shrimp well. Let marinate for 1 hour.
Heat a frying pan with no oil and dump the shrimp straight from the bag and into the pan.
On medium heat, fry one side for 2 minutes and then fry the other side for 2 minutes. If you have it, sprinkle in some basil and quickly stir it in to finish.
The combination of the juices from the shrimp and the flavoring ingredients is extremely delicious. When eating these, savor the juices from the shells as well.
By the way, I usually serve it on some wakame seaweed and then mix that with the sauce.
Story Behind this Recipe
I'm currently into shrimp recipes.
I recommend taking it to a barbecue packed in the marinating sauce, and cooking it on a grilling pan. Also, making a slit on the back of the shrimp makes the skin of the shrimp very smooth and easy to peel.