1 lb. med uncooked shrimp
1/3 c. dry roasted cashews
3 tsp. oil
1 med. onion, slivered
1/2 c. thinly sliced celery
6 oz. mushrooms, sliced
1 clove garlic, minced
1 tsp. corn starch
2 tbsp. soy sauce
1/4 c. chicken broth
2 c. fresh spinach
Cooked rice

Shell and devein shrimp; set aside. Stir cashews in heated oil in large fry pan until nuts give off aroma. Remove with slotted spoon and save. Add onion and celery; cook over medium heat; add mushrooms. Cook until brown. Mix in garlic and shrimp; cook until shrimp turns pink. Mix cornstarch and soy sauce and chicken broth to shrimp mixture. Add spinach and stir 30 seconds or thicken a little. Serve over rice.