Instructions: 1. To make the marinade, stir together the soy sauce, chili oil, half the garlic, and half the ginger. Add the shrimp and toss; covered and marinate 30 minutes at room temperature or 1 hour or longer in the refrigerator.

2. Heat a wok or large nonstick skillet over medium-high heat. Add peanut oil and then the shrimp a few at a time. Stir-fry until pink and golden on both sides, about 5 to 8 minutes.

3. Get the pan hot again, add 1 teaspoon oil if the pan is dry. Add the remaining garlic, ginger, and lemon peel and stir-fry 20 seconds. Add the green onions and spinach and stir-fry 10 seconds.

4. Add the cooked shrimp and cilantro, toss and serve over rice.

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