Frozen raw shrimp in their shells is one of my favorite things to keep
in the freezer for last-minute meal decisions. (Trader Joe's product
is excellent and not too costly.) There are jillions of recipes for
shrimp but sometimes simple is best.

1 lb. shrimp in shells (thawed or fresh)
3 TB peanut [or canola or safflower oil]
2 slices fresh ginger
2 scallions, cut in 1" lengths

Mix together:
1 TB Shaoxing wine [or dry sherry]
2 TB dark soy sauce (the thicker, darker kind)
2 TB sugar
1 or 2 tsp Chinkiang (black) vinegar [or balsamic, or red wine
vinegar]

Devein shrimp, if needed, leave shells on. Heat wok or heavy frypan
and add oil. Leave heat on high and keep the wok very hot. Stirfry
ginger and scallions for about 30 seconds, until they flavor the oil
and produce an aroma. Add shrimp, stirfry for 1 minute, then add the
sauce mixture. Continue stirfrying for about 2 more minutes, until
shrimp are just cooked and the sauce has glazed. Don't overcook! May
be served hot or cold. -aem