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

2. Mince scallion stalk and ginger root; then combine with soy sauce, sherry and salt.

3. Heat oil. Add shrimp and stir-fry until pinkish (1 to 2 minutes). Add sugar; stir-fry 1/2 minute more.

4. Add scallion-soy mixture and stir-fry another 2 minutes. Serve hot or cold.

NOTE: These shrimp, served cold, are excellent as appetizers, buffet dishes or picnic snacks. VARIATIONS: For the scallion-soy mixture prepared in step 2 and added in step 4, substitute any of the following:

a. 2 tablespoons soy sauce, 2 tablespoons sherry, 1 teaspoon sugar, 1 teaspoon vinegar and 1/2 teaspoon salt. Then at the end of step 3 add 2 scallion stalks and 1 garlic clove, both minced; stir-fry a few times. Add the substitute mixture as in step 4.

b. 2 tablespoons brown sugar, 2 tablespoons soy sauce, 2 tablespoons sherry, 2 slices fresh ginger root, minced, and 1/2 tablespoon vinegar. Add as in step 4 and heat quickly, stirring. Then cook, covered, over medium heat until shrimp are done (2 to 3 minutes).

c. 2 teaspoons sugar, 2 tablespoons soy sauce and 1 scallion stalk. In step 3, add to the hot oil 1 clove garlic and 1 slice fresh ginger root, both crushed. (Stir-fry a few times before adding shrimp.) For the sugar in step 3, substitute 1 tablespoon sherry. Pick up step 4.

d. 1 teaspoon soy sauce, 2 tablespoons stock and 1/4 cup scallions, cut in 1/2-inch sections. In step 3, add to the hot oil 1/2 teaspoon salt, before adding shrimp. Pick up step 4.

e. 2 tablespoons hoisin sauce, 1 tablespoon vinegar, 1/2 teaspoon salt and 1 teaspoon sugar. At the end of step 3, add 6 scallion stalks, cut in 1-inch sections and 1 slice fresh ginger root, minced. Stir-fry a few times; then pick up step 4.

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