1 lb Med-sized raw shrimp
2 ts Salt
1 tb Long Jing (Dragon Well) tea
-=OR=- any Chinese green tea
1 c  Boiling water
1 1/2 tb Peanut oil
1 tb Rice wine or dry sherry

IF THE SHRIMP ARE UNPEELED, peel them by removing their shell, legs and
tail. Devein them by making a surface cut down the back of the shrimp and
removing the black, green or yellow matter. Rinse them well under cold
running water and pat them thoroughly dry with paper towels. Rub the shrimp
evenly with salt and set aside. Put the tea leaves in a heat-proof
measuring cup and pour in the hot water. Let the tea steep for 15 minutes.
Heat a wok or large saute pan until it is hot and add the oil. Then add the
shrimp and rice wine and stir-fry for 30 seconds. Pour in the tea and half
of the leaves and cook for another minute. Remove the shrimp with a slotted
spoon to a serving platter and reduce any liquid in the wok by half. Pour
this over the shrimp and serve at once.