2-3 lbs. med. shrimp in shell
2 bunches green onions
1 to 1 1/2 inch piece ginger root
2 tbsp. butter
1/4 c. vegetable or corn oil
1 tsp. MSG (optional)

Peel shrimp, wash and put in colander. Sprinkle MSG over shrimp evenly. Peel and sliver ginger root. Chop green onions into 3/4 inch long sections, using all the green part.

In large skillet over medium heat, saute onions and ginger root in butter and oil until onions are limp, do not brown. Add shrimp, cook until shrimp turns red. Remove shrimp. Place on large platter. Simmer sauce left in skillet until it thickens, pour over shrimp.