Tangy Honeyed Shrimp - cooking recipe

Ingredients

1 1/2 lb. unpeeled large fresh shrimp
3 Tbsp. peanut oil
2 tsp. minced garlic
1 tsp. peeled, minced ginger root
1 (10 1/2 oz.) can condensed chicken broth (undiluted)
1 Tbsp. cornstarch
2 Tbsp. honey
2 Tbsp. catsup
1 Tbsp. white vinegar
1 Tbsp. rice wine or dry sherry
1 Tbsp. soy sauce
1/8 tsp. dried crushed red pepper
1 Tbsp. sesame oil
2 chopped green onions
1 tsp. chopped fresh cilantro

Preparation

Clean and devein shrimp, keeping tail intact.
Drain on paper towels.
Heat peanut oil in wok or saute on high 1 minute.
Add shrimp, garlic and ginger and cook, stirring constantly, for about 8 minutes, or until shrimp turn pink.
Watch heat carefully to avoid overcooking.
Combine broth and next 7 ingredients, stirring until smooth.
Add to shrimp mixture, stirring constantly.
Bring to boil; cook 1 minute.
Stir in sesame oil, green onions and cilantro.
Cook until heated through.
Serve immediately over rice. Yields 4 servings.