1 tsp. peanut oil
7 oz. shelled and deveined large shrimp
1 c. sliced scallions, green onions, cut into 3 inch pieces
1/4 c. canned chicken broth
2 tsp. hoisin sauce
1/2 tsp. cornstarch

In non stick skillet, heat oil. Add shrimp and cook over high heat, stirring frequently until shrimp begin to turn pink, about 2 minutes. Add scallions and cook stirring frequently until tender abut 2 minutes.

Using a wire whisk in small mixing bowl, combine remaining ingredients, whisking to dissolve cornstarch. Stir into shrimp and cook, stirring constantly, until mixture thickens, about 1 minute.