4 jumbo shrimp
2 tbsp. vegetable oil
2 garlic cloves, slightly crushed
1 1/2 inch cube ginger root, thinly sliced
1/3 c. water
1 tsp. sugar
1/2 tsp. salt
1 tbsp. dry sherry
1/2 tsp. vinegar
1 tsp. cornstarch
2 tbsp. tomato juice
1 green onion, chopped fine
1 asparagus spear

Remove shrimp shells and veins. Cut shrimp in halves lengthwise. Heat oil in medium saute pan. Add garlic and gingerroot; saute until soft. Add shrimp halves; brown lightly. Stir in water, sugar, salt, sherry, vinegar, cornstarch and tomato juice. Stirring gently, simmer 3 to 5 minutes. Add green onions. Boil liquid until slightly reduced. Remove garlic. Arrange cooked shrimp on a plate. Spoon sauce over top. Garnish with asparagus. Makes 1 serving. NOTE: Multiply ingredients by 4 for 4 servings.