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1. Shell and devein shrimp. 2. Mince ginger root and scallion; then combine with salt, sherry and soy sauce. Add to shrimp and toss. Let stand 15 minutes, turning occasionally. 3. Mince remaining ginger root and scallion. Then combine with vinegar, stock and remaining soy sauce. 4. Drain shrimp, discarding marinade; sprinkle lightly with flour. Beat eggs; then add sllrimp and toss gently to coat. 5. Heat oil. Add coated shrimp and stir in. Add soy-vinegar mixture and cook over low heat, stirring occasionally, until shrimp turn pink (about 5 minutes). 6. Shred lettuce and arrange on a serving platter. Top with shrimp mixture and serve at once. From
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|Serving Size: 1 Serving (320g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 189 (47%)|
|Amt Per Serving||% DV|
|Total Fat 21g||28 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 8.5g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 818.5mg||252 %|
|Sodium 526.1mg||18 %|
|Potassium 432.1mg||11 %|
|Total Carbohydrate 16.3g||5 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 15.8g|
|Protein 36.7g||52 %|
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Calories per serving: 403
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