I've been using this recipe for Chili Shrimp for a few years. I think it's based on Singaporean chili crab, but I've also seen variations that are allegedly Szechuan. Doesn't seem very Szechuanny to me, but you never know. It's delicious, anyway, and when the garlic-shallot-ginger-pepper mixture hits the hot oil the smell is fantastic.
Chili Shrimp
1 2-inch piece ginger, peeled
3 garlic cloves, peeled and lightly crushed
2 shallots, peeled and roughly chopped
4 fresh small chilies like Thai, or seeded and stemmed dried red chilies or dried red chili flakes to taste
3 tablespoons corn, grapeseed or other neutral oil
2 tablespoons tomato paste, or 1 medium tomato, chopped
2 tablespoons fresh lime juice
2 tablespoons nam pla (Thai fish sauce)
2 teaspoons soy sauce
1 tablespoon sugar
1 to 1 1/2 pounds small peeled shrimp.
1. Mince ginger, garlic, shallots and chilies in food processor.
2. Put oil in wok or large skillet and turn heat to medium-high; a minute later, add minced spices and cook, stirring constantly, for about 30 seconds.
3. Stir in tomato paste, lime juice, nam pla, soy sauce, sugar and 2 tablespoons water. Add shrimp and coat with sauce. Cook just until sauce is bubbling and shrimp turns pink, about 5 minutes.
4. Serve over rice or noodles.