2 tbsp. oil
1 1/2 lbs. cleaned shrimp
1 clove garlic, sliced
1/2 c. sliced green onion
1 c. sliced green pepper
1 bottle clam juice
1 tsp. salt
1/8 tsp. sugar
1 (4 oz.) can sliced mushrooms, drained
1 tbsp. cornstarch
2 tbsp. water

Heat oil in skillet, add shrimp and garlic. Quickly stir fry 3 to 5 minutes or until shrimp are pink. Remove garlic. Add green onion and green pepper. Stir fry until vegetables are tender crisp. Add clam juice, salt, pepper, and sugar, heat to boiling and add mushrooms. Blend cornstarch and water. Stir into shrimp mixture and cook on medium until clear and bubbly. Serve over rice. Serves 4.