Recipe - Gingered Shrimp

1 pound Large Shrimp, Shelled &
Deveined
2 lg Green Onions Minced
2 tablespoon Soy Sauce
2 tablespoon Mirin (Syrupy Rice Wine)
1 tablespoon Oriental Sesame Oil
One half teaspoon Hot Chili Oil
One half teaspoon Finely Grated Orange Peel
One fourth teaspoon Finely Grated Lemon Peel
Three fourths cup Chicken Broth
2 tablespoon Dry Sherry OR Port
1 teaspoon Cornstarch
Nonstick Vegetable Oil
Spray
1 tablespoon Oriental Sesame Oil
1 One half pound Asparagus, Peeled & Cut
Into 2 Inch. Pieces
2 Green Onions, Cut Into
MatchStick Julienne
1 One half cup LongGrain Rice Cooked
Orange Peel Julienne

Mix First 1O Ingredients in Medium Bowl. Cover & Refrigerate 2 OR 3 Hours,
Turning Occasionally. Mix One half C. Broth, Sherry & Cornstarch in Small Bowl.
Coat Heavy Large Skilled With Spray Generously. Add 1 T. Sesame Oil & Heat
Over High Heat. Add Shirmp With Marinade & Stir Fry Until Shrimp Just Turn
Pink, About 2 Min. Transfer Shrimp To Bowl, Using Slottedspoon.
Add Asparagus & Remaining One fourth C. Broth To Skilet. Reduce Heat To
MediumLow. Cover & Cook Until Asparagus Are CrispTender, About 5 Min.
Stir Cornstarch Mixture & Add To Skillet. Return Shrimp To Skillet& Stir
Until Sauce Turns Translucent, About 2 Min. Mix in Green Onion Julienne.
Mound Rice in Deep Platter. Ladle Shrimp Mixture Over. Granish With
Orange Peel Julienne And Serve Immediately.