Instructions: Heat a wok or large frying pan over high heat until it smokes.

Add peanut oil, then ginger, reduce heat and add garlic. Stir

in tomato sauce, sherry, sugar, soy sauce, vinegar and hot sauce.

Bring to a boil, stirring, until sauce thickens. Pour sauce into

a bowl and cool; add shrimp. Marinate shrimp, refrigerated and covered, 8 hours (I use a plastic zip-type bag.) When ready to

serve, remove shrimp from marinade, shake off excess and thread

onto skewers. Prepare a charcoal grill or preheat broiler. Grill

or broil shrimp on one side until pink. Turn and cook a few minutes,

until they are just cooked through. Bring marinade to a boil and serve with shrimp and plenty of hot bread.

Yield: 16 servings

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