Send to a friend

...

Ingredients:
1 lb Med. Shrimp (in shells)
1 head Iceberg lettuce
2 Green onions
2 tsps Salt
2 tbsps Cooking oil
2 Cloves Garlic (minced)
1/4 cup Ketchup
1/4 cup Chicken broth
2 tbsps Soy Sauce
Dash of pepper
2 tsps Cornstarch mixed in 2 tbsps of water

Preparation:
1. Remove 2 layers of outer leaves from lettuce heat.  Cut lettuce into 2 inch square pieces.  Separate the pieces and place on serving plate.  Cut green onion into 2 inch lengths; shred lengthwise into fine strips.  Place onion strip in ice water for 10 minutes or until strips curl.  Drain, dry and place on serving plate on top of lettuce.

2.  In a wok, heat oil until hot.  Add garlic and shrimp and sauté for about 2 minutes over medium heat, or until shrimps are pink.  Remove shrimps from wok and allow shrimp to cool.  Remove shells and vein, leaving tails intact.

3. Remove oil from wok and add soy sauce and ketchup to wok.  Cook over medium heat for 45 seconds.  Add chicken broth and bring to boil.  Add salt, soy sauce, and stir in cornstarch mixture.  Stir until sauce thicken and add shrimp.  Mix until sauce coat shrimp and remove shrimp from wok.  Place shrimp on platter on top of lettuce and onion strips. Serve.