Instructions: 1. Wash shrimp. Remove legs, leaving shells intact, then devein (see

"Information: Other Seafood"). Dry well with paper toweling.

2. Heat oil. Add shrimp, then reduce heat to medium. Deep-fry until bright pink and drain on paper toweling. Transfer shrimp to a shallow bowl.

3. Mince ginger root and scallion; then combine with soy sauce, sherry and sugar. Pour mixture over shrimp, tossing well to coat.

4. Refrigerate, covered, 30 minutes to 1 hour and serve. (If refrigerated for a longer period, the shrimp will discolor and darken.)

NOTE: If the heat of the oil is not reduced right after the shrimp are added, then will burn on the outside and be raw inside.

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