1/2 lb Medium-size raw shrimp
1 tb Minced fresh ginger
4    Whole green onions, finely
-chopped
1 tb Dry sherry
1 ts Salt
1 ts Szechwan peppercorns
1 1/2 c  Water (more or less)

Wash unshelled shrimp, then place in a small pan. Add ginger, onion,
sherry, salt and peppercorns. Barely cover with water. Bring to simmer,
then cover and cook just until shrimp turn pink (about 3 to 4 minutes).
Chill shrimp in stock, then shell and devein. Return to stock, cover and
chill. Drain stock before serving.