DIRECTIONS
Peel shrimp and simmer the shells for 5 minutes.
Drain and reserve ¾ cup of the liquid.
Marinate shrimp in mixture of ½ tsp. sugar, 1 TBSP. soy sauce, garlic, salt, sherry, and 1 tsp. of sesame oil.
Parboil the beans for 1 minute, then plunge them into ice water.
If they are large, cut them in pieces.
Preheat wok or 12 inch skillet over medium-high heat.
Add 1 TBSP. of peanut oil and raise heat to high.
When it begins to smoke, add the garlic, the shrimp and its marinade.
Cook shrimp 1 minute on each side.
Spoon shrimp out of wok or skillet.
Put the remaining peanut oil in wok, still over high heat, and when it smokes, add the ginger, followed immediately with the green beans.
Cook, stirring occasionally, until they are lightly browned, then add the shrimp stock; let it bubble for 1 to 2 minutes.
Return the shrimp to the wok or skillet; add the chili-garlic paste, scallions, and the remaining sugar and soy sauce.
Cook 1 minute.
Turn off heat, drizzle with the lime juice and the remaining sesame oil and serve.
Serves 4.