1 lb. fresh or frozen jumbo shrimp
1 tbsp. salt
1 tbsp. black freshly ground pepper
5 green onions with tops, cut into 1-inch pieces
1 tsp. finely chopped ginger root
2 cloves fresh garlic, smashed
3 tbsp. peanut or vegetable oil

Thaw shrimp, if frozen. DO NOT PEEL SHRIMP; devein shrimp. Drain and dry shrimp very well with paper towel. Heat ginger and garlic in oil in a 10-inch skillet or wok until oil is very hot and bubbling. Add shrimp; spread shrimp evenly, sprinkle with salt and black pepper; let stand for 2 minutes; toss the shrimp over to other side; sprinkle with salt and pepper. Let stand for 2 minutes; stir in green onion and cook for 1 minute.