An extremely quick and easy recipe posted here: http://tinyurl.com/ydab7ph*
Thanks Judith for sending me the link. The changes I would make in the recipe would be to use fresh ginger instead of the bottled ground kind (a paste from the produce dept. of the supermarket) and make sure I remember to reduce the hot chili garlic sauce to the 1/2 teaspoon I used instead of the tablespoon called for in the recipe. Good thing I knew ahead of time that that stuff is lethally hot! (This is one-half the amount of shrimp with the full amount of sauce. I used defrosted raw peeled-tail-on from Costco.) Served with rice and seaweed sprinkle - see next image.