Mario Batali’s Spicy Shrimp Sauté

'After up to 10 hours of standing with virtually no breaks and no real nourishment, a famished team of chefs, cooks, waiters, bussers, porters and everyone else it takes to run a restaurant needs sustenance. The first order of business is the crucial component of, shall we say, rehydration. Thirst after a hot and sweaty shift is well earned and often slaked quickly and continuously till closing time with cold beer, sake or good-value wine. Keep in mind that often this rehydration is really the only thing on the chefs’ minds, depending on where the evening falls in the pay cycle. Sometimes the evening starts out as just drinking and continues that way into the early morning, when we end up at someone’s apartment and start preparing spicy dishes. Here is one of the best of those.'

http://cooking.nytimes.com/recipes/1015237-mario-batalis-spicy-shrimp-saute?