2 TBS. dry sherry
2 tsp. minced pared fresh ginger root
2 - 3 garlic cloves, minced
15 oz. very large shrimp, cleaned
½ c. low sodium chicken broth 1 TBSP white wine vinegar
1 TBS. ketchup
2 tsp. Granulated sugar
2 tsp. cornstarch
¼ tsp ground red pepper
1 TBS. plus 1 tsp peanut oil
4 c. thoroughly washed and drained baby spinach leaves
2 c. julienne red bell peppers
8 scallions cut in 1 inch pieces
In medium bowl, combine sherry, ginger root and garlic; add shrimp and toss to coat. Cover and refrigerate ½ hour.
In small bowl, combine broth, soy sauce, vinegar, ketchup, sugar, cornstarch and ground red pepper; stir well until cornstarch is dissolved.
In large skillet (or wok) heat oil; stir in spinach and cook over medium heat until just wilted - about 1 minute. Removed to heated serving platter. In same skillet, combine bell pepper and scallions. Cook over high heat, stirring constantly for about 1 minute. Add shrimp and broth mixture; stir quickly and constantly until shrimp turn pink, about 3 minutes. Serve over spinach.
