Heat a wok or large frying pan over high heat until it smokes. Add peanut oil, then ginger, reduce heat and add garlic. Stir in tomato sauce, sherry, sugar, soy sauce, vinegar and hot sauce. Bring to a boil, stirring, until sauce thickens. Pour sauce into a bowl and cool; add shrimp. Marinate shrimp, refrigerated and covered, 8 hours (I use a plastic zip-type bag.) When ready to serve, remove shrimp from marinade, shake off excess and thread onto skewers. Prepare a charcoal grill or preheat broiler. Grill or broil shrimp on one side until pink. Turn and cook a few minutes, until they are just cooked through. Bring marinade to a boil and serve with shrimp and plenty of hot bread. Yield: 16 servings Posted to EAT-L Digest 28 Aug 96 Date: Thu, 29 Aug 1996 13:32:07 -0400 From: Eileen & Bob Holze
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|Serving Size: 1 Serving (4045g)|
|Recipe Makes: 1|
|Calories from Fat: 554 (15%)|
|Amt Per Serving||% DV|
|Total Fat 61.5g||82 %|
|Saturated Fat 11g||55 %|
|Monounsaturated Fat 17.5g|
|Polyunsanturated Fat 22g|
|Cholesterol 2723.8mg||838 %|
|Sodium 14476.4mg||499 %|
|Potassium 9699.8mg||255 %|
|Total Carbohydrate 356.3g||105 %|
|Dietary Fiber 27g||108 %|
|Sugars, other 329.2g|
|Protein 392.9g||561 %|
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Calories per serving: 3668
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