Instructions: Shell and devein the shrimp but leave the tails on.

Put garlic and ginger in a bowl with the Lemongrass, five-spice powder, and half the Coriander. With a fork or small spoon, stir in half the soy sauce and lime juice and peanut oil; mix well. Season lightly with pepper.

Sprinkle the shrimp generously with sesame oil, then coat them with the spice mixture. Chill for about 30 minutes, or longer, if convenient.

To finish, heat half the remaining peanut oil in a wok, saute pan or deep skillet. Stir-fry the shrimp for 5 to 6 minutes. Remove the shrimp from the wok or pan and keep them warm on serving plates.

Add the dry sherry and the rest of the peanut oil to the wok or pan with the rest of the soy sauce and lime juice. Stir in 3 tablespoons water and snip half the bunch of chives over. Heat through. Spoon or pour the mixture over the cooked shrimp. Garnish with the remaining Coriander sprigs over and snip- ped chives.

Serve the shrimp at once, with Chinese noodles that have been boiled and tossed with butter and lots of snipped Salad Arugula leaves.

Time: preparation: 10 minutes

chilling: 30 minutes

cooking: 5 minutes

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