Ginger Shrimp on Oriental Noodles
rec.food.recipes/Mr. Robin Cowdrey/1998
Yield: 4 servings

3/4 lb raw shrimp; peeled and deveined
1/3 cup orange juice
1/4 cup lime juice
2 tbsp onion; finely chopped
2 tsp honey
2 tsp ginger root; minced
1 clove garlic; minced
3/4 cup chicken stock
1 tsp cornstarch
4 tsp butter
8 oz rice stick noodles
2 tsp fresh parsley; chopped

Whisk together fruit juices, onion, honey, ginger root and garlic. Pour enough of marinade over shrimp to coat.

Meanwhile combine balance of marinade and chicken stock with cornstarch and bring to boil. reduce heat and simmer until thickened. Stir in 1 tsp butter; keep warm.

Melt remaining butter over high heat; cook shrimp, turning once, until just pink and opaque.

Cook rice noodles in boiling water 3 minutes. Drain; top with shrimp and drizzle with sauce. Garnish with parsley. Serve green beans with red peppers as accompaniment.