1 tsp. salt
1 lb. raw shrimp, shelled
Cooking sauce (following)
2 1/2 tbsp. salad oil
3 lg. cloves garlic, minced
1 tsp. minced fresh ginger
1/4 tsp. crushed red pepper (I add more for iron-gut Wally)
4 green onion, including tops, thinly sliced

With your hands, rub salt into shrimp. Let stand 15 minutes, then rinse well. Drain and pat dry with paper towels.

Prepare cooking sauce and set aside. Heat 1 1/2 tablespoon of the oil in a wide frying pan or wok over medium heat. When oil is hot add shrimp and stir fry until shrimp barely turns pink. Remove from pan and set aside.

Heat the remaining 1 tablespoon oil. Add garlic, ginger, and red pepper, stir fry for 5 seconds. Return shrimp to pan; add green onion and stir once. Stir cooking sauce, add to pan and cook stirring until sauce bubbles and thickens.

COOKING SAUCE:

In a bowl, combine 1 tablespoon each Worcestershire sauce and dry sherry, 2 tablespoon catsup, 1/4 cup water, 2 teaspoons sugar, and 1 1/2 teaspoon cornstarch.