Devil Shrimp - Jacque Pepin

1 pound raw shrimp in shells (30-40)
3 tbsp ketchup
2 tbsp olive oil
2 tbsp hot chili paste or Asian chili paste
1 tbsp chopped garlic
1 c. thinly sliced scallions (about 6)
1/2c. sliced celery
½ tsp salt
1/3 c water

Put all ingredients in a saucepan and mix well. Cover and bring to a boil, which should take about 3 minutes, stirring occasionally. As soon as the mixture boils, set the pan aside off the heat, still covered, for 10 minutes. Transfer the shrimp and sauce to a serving bowl and serve at room temperature, or cool and refrigerate for serving later, either cool or at room temp.

Note: I brined and peeled the shrimp and used Bibimmyon Grochujang (hot pepper paste).