Shrimp with Soy, Garlic, Ginger, and Lemon

Another favorite from one of my favorite cookbooks..The Frog Commissary Cookbook-this book was published in 1985 but it's one I find myself recommending over and over again. The authors were working chefs and caterers when published and so the recipes work, unlike many cookbooks also published in the '80's from "celebrity chefs".
Although there aren't any photo's the illustrations are wonderful and the recipes are unique. The commissary carrot cake recipe alone is definately worth the price of the book.

A simple marinade of soy, fresh ginger, lemon juice, garlic, pepper and sherry becomes the sauce when mixed with water and thickened with cornstarch. Shrimp only take about 1 hour to marinate.

Saute the marinated shrimp with more garlic and ginger and fresh red pepper strips, I also add bean sprouts and sugar snap peas. Then add the marinade back to the pan and let cook for 1 minute. Add fresh watercress at the last moment. Spinach works too. Served over brown rice or rice noodles, this is fast, fresh and really simple.