Instructions: 1. Prepare "Lobster Sauce" (see recipe). Keep warm in pan.

2. Shell, devein and butterfly shrimp. Combine cornstarch and sherry; then add to shrimp and toss to coat.

3. Heat oil. Add salt, then shrimp; stir-fry until pinkish (about 2 minutes).

4. Transfer shrimp to lobster sauce and cook, stirring gently, over low heat to blend flavors (1 to 2 minutes). Serve at once. VARIATION: In step 3, add with the salt 1 garlic clove, crushed; and/or 2 slices fresh ginger root, minced. Stir-fry a few times; then add the shrimp.

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