Name:Garlic Shrimp on Angel Hair Pasta            Serves: 4

Category: Seafood              Cuisine: Oriental           Source: B.A.12/96

Ingredients:
1 Tablespoon Canola Oil
1 Tablespoon Oriental Sesame Oil
1 Pound uncooked large shrimp, peeled, deveined
5 garlic cloves, minced
1 teaspoon minced fresh ginger
3/4 cup chicken stock or canned low-salt chicken broth
1/4 cup DRY sherry (do not use cooking sherry...throw it out!!!!!)
1 Tablespoons oyster sauce
1 Tablespoon water
2 teaspoons cornstarch

10 ounces angel air pasta (De Checco brand if you can find it)
1/4 cup chopped fresh celantro..

Heat vegetable oil and sesame oil in heavy large skillet over medium-high
heat.  Add Shrimp, garlic and ginger and saute until shrip are opaque in
center, about 2 minutes.  Using slotted spoon, transfer shrimp to plate.
Add stock, Sherry and oyster sauce to skillet and bring to boil, scraping up
any brown bits.  Mix 1 tablespoon water and cornstarch in small bow until
cornstarch dissolves.  Add to skillet and boil until liquid thickens to
sauce consistancy, stirring constantly, about 2 minutes.  Return shimp
to skillet.  Season with salt and pepper.  Remove from heat.

Meanwhile, cook pasta in large pot of boiling water until just tender but
still firm to bite, stirring frequently.  Drain pasta well.
Add pasta to sauce in skillet and toss to coat.  Sprinkle with cilantro
and serve.
THIS IS DELICIOUS......  Oyster sauce will be in oriental section of
supermarket or at Asian market...