1. Wash shrimp. Remove legs, leaving shells intact, then devein.

2. Boil water and poach shrimp until pinkish (about 2 minutes), then drain.

3. Combine soy sauce, sherry and salt; pour over shrimp and toss. Let stand 1 hour, turning occasionally. Drain, discarding marinade.

4. Mince ginger root and sprinkle over shrimp. Also sprinkle vinegar over. Let stand 30 minutes more, turning occasionally; then serve.

In China, live shrimp were used.

From <The Thousand Recipe Chinese Cookbook>, Isbn 0-517-65870-4. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.