The shrimp will sear better if they’ve been patted dry with paper towels before stir-frying. 
Yield 4 servings; 5-6 shrimp per serving
1/3 cup fat free, less-sodium chicken broth
1 teaspoon low-sodium soy sauce
¼ teaspoon salt
¼ teaspoon crushed red pepper
2 teaspoons vegetable oil
1 tablespoon mince peeled fresh ginger
2 garlic cloves, minced (about 1 teaspoon)
25 jumbo shrimp, peeled and deveined (about 1 pound)
1/3 cup minced green onions

Combine broth, soy sauce, salt, and red pepper in a small bowl.  Set aside. 
Heat oil in a large wok or heavy skillet over high heat until hot (but not smoking); add ginger and garlic, and cook 30 seconds or until fragrant.  Add shrimp, and stir-fry 2 minutes or until the shrimp are almost completely pink.  Whisk the broth mixture, add it to wok, and stir-fry about 1 minute or until shrimp are just cooked and sauce has slightly thickened.  Remove from heat, and stir in onions. 
                        Brought to you by: Gretchen Austin, MSRD