Allow 30 minutes to an hour for marinating and 3 to 4 minutes for stir-frying. Eat the shrimp hot from the pan or warm. To protect from any kind of spoilage, don't let them stand at room temperature more than about 20 minutes.

• 3 tablespoons soy sauce
• 3 tablespoons rice wine, or dry sherry
• 1 teaspoon Chinese toasted sesame seed oil
• 1 packed teaspoon dark brown sugar
• 2 teaspoons rice or cider vinegar
• 2-inch piece of fresh ginger root, peeled and minced
• 1 large clove garlic, minced
• 1 pound raw jumbo shrimp, shelled with tail section left intact
• 3 tablespoons cold-pressed vegetable or seed oil (safflower, canola or peanut)
• Salt and freshly ground black pepper
• 1 large whole scallion, thinly sliced

• 1. Thirty minutes to an hour before cooking, combine the soy, wine, sesame oil, sugar, vinegar, ginger, and garlic in a medium bowl. Toss with the shrimp, cover and refrigerate.
• 2. Remove from the fridge, and remove the shrimp from the marinade, scraping it off them and saving it in the bowl. Pat the shrimp dry with a paper towel.
• 3. Heat the oil in a wok or large sauté pan over high heat. Drop in the shrimp, quickly sprinkle with a little salt and a generous amount of pepper. Stir fry about 3 minutes, or until they turn pink and are barely firm.
• 4. Scrape the marinade and scallions into the pan. Continue stir-frying another minute, or until shrimp are just firm, but not hard and rubbery. Immediately turn into a serving bowl. Serve hot or warm.