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Recipe: P. F. Chang's China Bistro Kung Pao Shrimp - tweak this recipe?

Main Dishes - Fish, Shellfish
Maybe you can tweak the shrimp recipe. The ingredients seem to be the same except for the shrimp/chicken.

P. F. Chang's China Bistro Kung Pao Shrimp
Source: Chef Stephen Yahwak of PF Chang's China Bistro

1/2 teaspoon minced garlic
3 ounces Kung Pao sauce
1/2 teaspoon McCormick Crushed Red Pepper
8 ounces shrimp
1 tablespoon chopped green onion
5 whole chile pods
Sesame oil

Heat wok (smoking), introduce oil and shrimp, separate and velvet for 1 to 2 minutes. Do not overcook. Carefully pour shrimp and oil onto oil skimmer.

Stir fry chile pods and onions; add garlic and Kung Pao sauce.

Add shrimp, toss, and add peanuts and chile flakes.
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