You can easily adjust the spiciness of this dish by increasing or decreasing the amount of hot chili oil you use, or by adding crushed red pepper for a real kick.
Flowerets are the tightly closed heads that top each thick stalk of broccoli. Trim off the stalks and use them in another recipe. Halve or quarter the flowerets if large.
With kitchen scissors or a paring knife, cut the shell along the curve of the back from head to tail end. The shell and legs should peel off in one piece. To devein, pull out and discard the dark vein that runs along the back.
Add the broth mixture to the partially cooked shrimp in the skillet. Cook and stir an additional 2 minutes, or until the shrimp turn pink and opaque.