Wok-Flashed Salt and Pepper Shrimp
	3/4 lb    large shrimp, unshelled   2 Tbs    cornstarch   1 tsp    salt   1/2 Tbs    freshly ground pepper   1 Tbs    canola oil   1 Tbs    fresh ginger, chopped   5   garlic cloves, crushed   6   scallions, thinly sliced     1 Place shrimp in a bowl of water to soak while you prepare the other ingredients. 2 Mix the cornstarch, salt and pepper together in a medium bowl. Remove shrimp from water, pat dry with a paper towel and add to the cornstarch mixture. Toss well, making sure all of the shrimp are covered with the mixture. 3 Heat the oil in a wok or skillet on high heat. When the oil is smoking, add the ginger, garlic and scallions. Stir-fry about 30 seconds. Add the shrimp and stir-fry 4 to 5 minutes, until shrimp are pink. 4 Serve shrimp over rice.   Servings: 2   Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.