Serves:

Ingredients:

1 lb Large Shrimp, Shelled &
Nonstick Vegetable Oil
Spray
1 tb Oriental Sesame Oil
1 1/2 lb Asparagus, Peeled & Cut
Into 2 Inch. Pieces
2 Green Onions, Cut Into
Match-Stick Julienne
1 1/2 c Long-Grain Rice Cooked
1 ts Cornstarch
2 tb Dry Sherry OR Port
3/4 c Chicken Broth
Deveined
2 lg Green Onions Minced
2 tb Soy Sauce
2 tb Mirin (Syrupy Rice Wine)
1 tb Oriental Sesame Oil
1/2 ts Hot Chili Oil
1/2 ts Finely Grated Orange Peel
1/4 ts Finely Grated Lemon Peel
Orange Peel Julienne

Method:

Mix First 1O Ingredients in Medium Bowl.
Cover & Refrigerate 2 OR 3 Hours, Turning Occasionally.
Mix 1/2 C.
Broth, Sherry & Cornstarch in Small Bowl.
Coat Heavy Large Skilled With Spray Generously.
Add 1 T.
Sesame Oil & Heat Over High Heat.
Add Shirmp With Marinade & Stir Fry Until Shrimp Just Turn Pink, About 2 Min.
Transfer Shrimp To Bowl, Using Slottedspoon.
Add Asparagus & Remaining 1/4 C.
Broth To Skilet.
Reduce Heat To Medium-Low.
Cover & Cook Until Asparagus Are Crisp-Tender, About 5 Min.
Stir Cornstarch Mixture & Add To Skillet.
Return Shrimp To Skillet& Stir Until Sauce Turns Translucent, About 2 Min.
Mix in Green Onion Julienne.
Mound Rice in Deep Platter.
Ladle Shrimp Mixture Over.
Granish With Orange Peel Julienne And Serve Immediately.