TANGY HONEY GLAZED SHRIMP RECIPE

1 1/2 pounds unpeeled, large fresh shrimp
3 tablespoons peanut oil
2 teaspoons minced garlic
1 teaspoon peeled, minced ginger root
1 10.5 ounce can of condensed chicken broth - undiluted
2 tablespoons honey
1 tablespoon cornstarch
2 tablespoons ketchup
1 tablespoon white vinegar
1 tablespoon rice wine or dry sherry
1 tablespoon soy sauce
1/8 teaspoon dried crushed red pepper
1 tablespoon sesame oil
2 shredded green onions
1 teaspoon chopped fresh cilantro
rice timbales
Garnish: fresh cilantro

  Using a small knife, cut back of shrimp along vein line
under running water. Remove shell and vein, keeping the
tail intact. Drain shrimp on paper towels.

Pour peanut oil around top of a preheated wok, coating sides.
Heat on high for 1 minute. Add shrimp, garlic, and gingerroot.
Cook, stirring constantly, about 8 minutes or until shrimp
turns pink.

Combine broth and next 7 ingredients, stirring until smooth.
Add to shrimp mixture, stirring constantly.

Bring to a boil. Cook for 1 minute. Stir in sesame oil, green
onions, and cliantro. Cook until thoroughly heated. Serve
immediately with Rice Timbales. Garnish, if desired.
Yield: 3 to 4 servings.

        RICE TIMBALES

2 cups water
1/2 teaspoon salt
1 cup long grain rice, uncooked

Combine water and salt in a heavy saucepan. Bring to a boil.
Gradually add rice, stirrring constantly. Cover, Reduce heat,
and simmer 20 minutes or until rice is tender and water is
absorbed.
 Press hot rice into 4 oiled 6 ounce custard cups. Immediately
invert onto serving plates. Keep warm.
Yield: 4 servings.