Instructions: Peel and devein shrimp, retaining tails, if desired. Set aside. Clean mushrooms, removing stems. Cut mushroom caps into strips. Saute shrimp in 2 Tbsp of butter until done, 2 or 3 minutes, remove shrimp. Add 1 tsp, each, minced garlic and ginger to pan. cook and Stir a minute; add mushrooms and saute lightly, adding butter as needed. Return shrimp to pan; sprinkle with chives and lemon juice. Keep warm.

Roasted Pepper Sauce: Combine red pepper, soy sauce, rice vinegar, crushed garlic, 1/2 tsp minced ginger and cayenne in a small food processor or blender; process until smooth.

Makes 1/2 cup.

* Fried Noodle Rafts: Cook 2 to 3 ounces curly Oriental noodles in boiling salted water for 3 to 4 minutes until soft; drain. Rinse in cold water and drain thoroughly. Drop mounds of noodles (about 1/4 cup) into hot oil (360 degrees). Fry until brown and crisp. Drain on paper towels. Keep in tight container to retain crispness.

To Serve: Position noodle raft on serving plate; spoon mushrooms and shrimp atop. Spoon a trail of sauce around raft.

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