Gingered Shrimp

1 lb Large Shrimp, Shelled &

Deveined 2 lg Green Onions Minced

2 tb Soy Sauce

2 tb Mirin (Syrupy Rice Wine)

1 tb Oriental Sesame Oil

1/2 ts Hot Chili Oil

1/2 ts Finely Grated Orange Peel

1/4 ts Finely Grated Lemon Peel

3/4 c Chicken Broth

2 tb Dry Sherry OR Port

1 ts Cornstarch

Nonstick Vegetable Oil Spray 1 tb Oriental Sesame Oil

1 1/2 lb Asparagus, Peeled & Cut

Into 2 Inch. Pieces 2 Green Onions, Cut Into

Match-Stick Julienne 1 1/2 c Long-Grain Rice Cooked

Orange Peel Julienne Mix First 1O Ingredients in Medium Bowl. Cover & Refrigerate 2 OR 3 Hours, Turning Occasionally. Mix 1/2 C. Broth, Sherry & Cornstarch in Small Bowl. Coat Heavy Large Skilled With Spray Generously. Add 1 T. Sesame Oil & Heat Over High Heat. Add Shirmp With Marinade & Stir Fry Until Shrimp Just Turn Pink, About 2 Min. Transfer Shrimp To Bowl, Using Slottedspoon. Add Asparagus & Remaining 1/4 C. Broth To Skilet. Reduce Heat To Medium-Low. Cover & Cook Until Asparagus Are Crisp-Tender, About 5 Min. Stir Cornstarch Mixture & Add To Skillet. Return Shrimp To Skillet& Stir Until Sauce Turns Translucent, About 2 Min. Mix in Green Onion Julienne. Mound Rice in Deep Platter. Ladle Shrimp Mixture Over. Granish With Orange Peel Julienne And Serve Immediately.