Tangy Honeyed Shrimp

• 1 1/2 lb. unpeeled large fresh shrimp
• 3 Tbsp. peanut oil
• 2 tsp. minced garlic
• 1 tsp. peeled, minced ginger root
• 1 (10 1/2 oz.) can condensed chicken broth (undiluted)
• 1 Tbsp. cornstarch
• 2 Tbsp. honey
• 2 Tbsp. catsup
• 1 Tbsp. white vinegar
• 1 Tbsp. rice wine or dry sherry
• 1 Tbsp. soy sauce
• 1/8 tsp. dried crushed red pepper
• 1 Tbsp. sesame oil
• 2 chopped green onions
• 1 tsp. chopped fresh cilantro

1. Clean and devein shrimp, keeping tail intact.
2. Drain on paper towels.
3. Heat peanut oil in wok or saute on high 1 minute.
4. Add shrimp, garlic and ginger and cook, stirring constantly, for about 8 minutes, or until shrimp turn pink.
5. Watch heat carefully to avoid overcooking.
6. Combine broth and next 7 ingredients, stirring until smooth.
7. Add to shrimp mixture, stirring constantly.
8. Bring to boil; cook 1 minute.
9. Stir in sesame oil, green onions and cilantro.
10. Cook until heated through.
11. Serve immediately over rice. Yields 4 servings.

fresh shrimp, peanut oil, garlic, ginger root, condensed chicken broth, cornstarch, honey, catsup, white vinegar, rice wine, soy sauce, red pepper, sesame oil, green onions, fresh cilantro

Taken from www.cookbooks.com/Recipe-Details.aspx?id=696219 (may not work)