1 lb. fresh or frozen shrimp (in shells)
3 tbsp. water
2 tbsp. ketchup
1 tbsp. reduced sodium soy sauce
1 tbsp. rice wine, dry sherry or water
2 tsp. cornstarch
1 tsp. honey
1 tsp. grated fresh ginger or 1/4 tsp. ground ginger
1/2 tsp. crushed red pepper
1 tbsp. peanut oil or cooking oil
1/2 c. sliced green onions
4 cloves garlic, minced
2 c. cooked rice noodles or hot cooked rice
2 small red chili peppers, sliced (optional)

Thaw shrimp, if frozen. Peel and devein shrimp; cut in half lengthwise. Rinse; pat dry with paper towels. Set aside.

For sauce: In a small bowl, stir together the water, ketchup, soy sauce, rice wine, cornstarch, honey, ground ginger (if using) and crushed red pepper. Set aside. Pour oil into a large skillet or wok. Heat over medium-high heat. Add green onions, garlic and grated fresh ginger (if using); stir-fry for 30 seconds.

Add shrimp. Stir-fry for 2 to 3 minutes or until shrimp are opaque; push to side of skillet or wok. Stir sauce; add to center of skillet or wok. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serve with rice noodles. If desired, garnish with sliced red chili peppers.

Makes 4 servings.