These must chill for four hours, but they are worth the wait.

One 6-inch piece ginger, peeled and sliced into 1/2-inch-thick rounds
6 scallions, white part only, cut into quarters
6 peeled garlic cloves
4 cups water
1 cup clam juice
1 lb. large shrimp (12-15 per pound), peeled, leaving the final segment of the tail shell intact, and deveined
2 Tbsp. soy sauce
1 Tbsp. clam juice
1 Tbsp. black vinegar (buy at an Asian market or substitute balsamic vinegar)
1 Tbsp. toasted sesame oil
1 Tbsp. chili oil
1 Tbsp. sugar
1/4 cup chopped cilantro
1 scallion, minced
4 garlic cloves, minced
2 celery stalks, cut into 2-inch lengths and julienned

1. To prepare the shrimp, place the ginger, scallions, garlic, water and  1 cup clam juice in a large pot. Place over high heat and bring to a boil. Reduce the heat to low and simmer for 15 minutes.

2. Raise the heat to high and bring the broth back to a rolling boil. Add the shrimp, cover the pot, and immediately remove it from the heat. Let stand for 10 minutes. (The shrimp will cook in the hot liquid.)

3. Pour the shrimp and liquid into a large bowl and refrigerate until the shrimp are cold, about 4 hours.

4. To prepare the Szechwan Cold Garlic Sauce, whisk together the soy sauce, 1 Tbsp. clam juice, black vinegar, sesame oil, chili oil, sugar, cilantro, scallion, and garlic in a large bowl. Cover and set aside.

5. To finish the dish, remove the shrimp from the broth with a slotted spoon and blot them dry with paper towels. Place them on a large plate with a lip. Pour the sauce over the shrimp and top them with the celery. Serve immediately.

Source: “The Ultimate Shrimp Book” by Bruce Weinstein