Instructions: 1. Blanch and toast almonds; then chop coarsely.

2. Shell, devein and dice shrimp. Dice celery. Mince ginger root.

3. Heat oil. Add ginger root; stir-fry a few times. Add shrimp and stir-fry until pinkish (about 2 minutes). Then sprinkle with salt and sherry; stir-fry 1 minute more and remove from pan.

4. Heat remaining oil. Add celery and almonds; stir-fry 1 minute. Then stir in remaining salt.

5. Return shrimp, stir-frying only to reheat. Serve at once.

NOTE: The celery should be quite crisp.

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