Shrimp With Lobster Sauce

• 34 lb shrimp
• 1 tablespoon chinese rice wine or 1 tablespoon dry sherry
• 14 teaspoon salt
• 1 teaspoon cornstarch
• 3 tablespoons oil, for stir-frying
• 2 teaspoons minced ginger
• 1 green onion, chopped

1. Make the chinese lobster sauce first, and keep it warm.
2. Run the shrimp under warm running water until thawed.
3. Pat dry with paper towels.
4. Shell and devein if necessary.
5. Marinate the shrimp in the rice wine or sherry, salt and cornstarch for 15 minutes.
6. Heat the wok over medium-high to high heat.
7. Add the oil.
8. When the oil is hot, add the ginger and green onion.
9. Stir-fry until aromatic (about 30 seconds).
10. Add the shrimp and stir-fry until they turn pink.
11. Push the shrimp up to the sides of the pan and add the prepared Chinese Lobster sauce in the middle.
12. Bring to a boil and then mix in with the shrimp.
13. Serve hot.

shrimp, chinese rice wine, salt, cornstarch, oil, ginger, green onion

Taken from www.food.com/recipe/shrimp-with-lobster-sauce-323132 (may not work)