How to make it
In a medium bowl, mix together shrimp, minced garlic, ginger, 1 Tbsp. vegetable oil, and salt. Let shrimp marinate at room temperature for 30 minutes.
In a small bowl, whisk together soy sauce, sugar, vinegar, chili garlic sauce, sherry, sesame oil, ketchup and cornstarch. In second small bowl, combine sliced garlic with shallot.
Heat 1 Tbsp. oil in 30cm nonstick skillet over high heat until just smoking. Sauté snow peas and bell pepper until vegetables begin to brown, 1-2 minutes. Transfer vegetables to medium bowl.
Add remaining tablespoon oil to now-empty skillet and heat until just smoking. Add garlic-shallot mixture and cook, stirring frequently, until just beginning to brown, about 30 seconds. Add shrimp, reduce heat to medium-low, and cook, stirring frequently, until shrimp are slightly pink, 1-2 minutes.
Whisk soy sauce mixture to recombine and add to skillet; return to high heat and cook, stirring constantly, until sauce is thickened and shrimp are cooked through, 1 to 2 minutes.
Return vegetables to skillet, toss to combine, and serve.