Shrimp Szechwan

• 1 pound extra large shrimp , peeled and deveined
• 2 tablespoons dry sherry
• 2 tablespoons soy sauce
• 2 teaspoons granulated sugar
• 1/2 teaspoon salt
• 2 tablespoons catsup
• 2 tablespoons chili sauce
• 1 teaspoon peanut oil
• 1/4 cup minced green onions
• 2 tablespoons minced fresh gingerroot
• 2 cloves garlic, minced

Rinse shrimp , drain will.

Spread on paper towel to dry will.

Combine sherry, soy sauce, sugar and salt.

Set aside.

Combine catsup chili sauce and red pepper flakes in a small bowl, set aside.

Heat oil in a wok or large heavy skillet.

Add shrimp , green onions, ginger root and garlic.

Stir-fry over medium-high heat until shrimp are pink.

Add soy sauce mixture, stir will.

Add chili sauce to mixture, stir until will blended.

Cook until shrimp is opaque.

Serve with steamed rice.

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