Since we had some shrimp in the freezer SP asked for one of our favorites, Ginger, Scallion and Garlic Shrimp.
I love this dish because not only are the flavors fantastic, it's really easy to make. As always, I used way more scallions then the recipe calls for and probably twice as much garlic and ginger. I couldn't resist taking a photo of the pan full of juicy shrimp:
Quick tip - Be sure to drain the eggwhite and cornstarch marinade before you add the shrimp to the pan, otherwise there will be too much liquid and the shrimp won't get a nice crust.