1 lb. shrimp
4 c. water
2 tbsp. soy sauce
4 to 6 tbsp. sherry
1/2 tsp. salt
2 slices fresh ginger root
1 tsp. vinegar

Wash shrimp. Remove legs, leaving shells intact, then devein.

Boil water and poach shrimp until pinkish (about 2 minutes), then drain.

Combine soy sauce, sherry and salt; pour over shrimp and toss. Let stand 1 hour, turning occasionally. Drain, discarding marinade.

Mince ginger root and sprinkle over shrimp. Also sprinkle vinegar over.

Let stand 30 minutes more, turning occasionally; then serve.

NOTE: These shrimp, served in their shells, should be as fresh as possible. In China, live shrimp were used.

Serving Size: 6