Lemon Shrimp
serves 2 to 4

1 lb. large raw shrimp, shelled and deveined
1/4 cup pine nuts
2 TB. oil
Sweet and Sour Lemon Sauce (recipe to follow)
1/4 cup chopped cilantro

Preheat the oven to 325F. Butterfly the shrimp. Cover and refrigerate until 5 minutes before cooking. Spread the pine nuts on a baking sheet and toast until golden, about 8 minutes.

Place a wok over high heat. When the wok is very hot, add the oil. When the oil is hot, add the shrimp and stir-fry until they turn slightly pink, about 2 min. Pour in the sauce and stir and toss until the sauce glazes the food, about 30 seconds. Stir in the cilantro and pine nuts.

Sweet and Sour Lemon Sauce

1 TB. grated lemon zest
1 TB. finely minced fresh ginger
1/3 cup chicken broth
3 TB. freshly squeezed lemon juice
1 TB. thin soy sauce
2 TB. honey
2 tsp. cornstarch
1 tsp. Asian chile sauce

Source: "Wok Fast" - Hugh Carpenter and Teri Sandison