Asian Shrimp Stir Fry

1 1/2 lb (675 g) of deveined and peeled shrimps

2 tbsp. (30 ml) of roasted camelina seeds Signé caméline

1 tbsp. (15 ml) of chopped fresh ginger

2 garlic cloves, finely chopped

2 cups (500 ml) of snow peas, cut on the bias

6 green onions, thinly sliced

1/3 cup (85 ml) of roasted camelina oil Signé caméline

1/4 cup (65 ml) of hoisin sauce

2 tbsp. (30 ml) of rice vinegar

2 tbsp. (30 ml) of soy sauce

Rice vermicelli

Salt and pepper

1. In a bowl, combine the hoisin sauce, rice vinegar and soy sauce. Reserve.
2. In a skillet, heat 2 tablespoons of roasted camelina oil. Brown half of the shrimps over high heat for about 1 minute on each side. Season with salt. Set aside and repeat the operation with the rest of the shrimps. Reserve.
3. In the same skillet, over high heat, brown the ginger, garlic, snow peas and green onions in 2 tablespoons of roasted camelina oil. Add the shrimps and the reserved sauce. Continue cooking for 1 to 2 minutes. Sprinkle with green onions.
4. Serve on a bed of rice noodles with roasted camelina seeds and a drizzle of roasted camelina oil.
   Enjoy!