Shrimp in the Shell, Shanghai Style

Shanghai chefs seem to do better with shrimp than anyone else in China maybe in the world. This is an excellent dish. Cooking the shrimp in the shells improves the flavor, but if you prefer, the shells can be removed before serving.

2 1/2 pounds medium-size raw shrimp, with shells on
4 tablespoons vegetable oil
4 thin slices of fresh ginger
3 scallions, Cut into quarters
2 tablespoons dry sherry
4 tablespoons dark soy sauce
3 tablespoons sugar
2 teaspoons red wine vinegar

1. Remove the legs of the shrimp with scissors. Make an opening in the back of each shrimp and devein, leaving the shell and tail on.

2. Heat the oil in a pan or wok. Stir-fry the ginger and scallions over low heat for 30 seconds, until there is an aroma. Add the shrimp and stir-fry for 1 minute over high heat. Add the remaining ingredients and stir-fry until the sauce is glazed, about 2 minutes. Serve hot or at room temperature.

SERVES 12 TO 16 AS PART OF A BUFFET