INGREDIENTS:
12 pound shrimp, peeled and split lengthwise
Pinch salt
2 tablespoons dry sherry wine
Oil, for stir-frying
1 tablespoon minced fresh ginger
1/2 pound snow peas, stems and strings removed
1/2 cup sliced water chestnuts (preferably fresh)
1 tablespoon soy sauce
1/2 teaspoon cornstarch, dissolved in 1/4 cup water or stock

DIRECTIONS:
Toss shrimp with salt; add wine; marinate for 20 minutes to
several hours. Drain shrimp and reserve marinade. Heat wok
over high heat; add oil. Add ginger, stir-fry until fragrant,
and add shrimp. Stir-fry until shrimp are mostly opaque (2 to
4 minutes, depending on size). Add snow peas and water
chestnuts; stir-fry until just heated through. Add reserved
marinade, soy sauce, and cornstarch mixture. Bring to a boil
and cook until sauce thickens. Serve immediately with rice.

FRIGGIN' YUMMMMM!!!!!