Shanghai shrimp

Ingredients:

2 1/2 pounds medium-size raw shrimp, with shells on
4 tablespoons vegetable oil
4 thin slices of fresh ginger
3 scallions, cut into quarters
2 tablespoons dry sherry
4 tablespoons dark soy sauce
3 tablespoons sugar
2 teaspoons red wine vinegar

Preparation:

Remove the legs of the shrimp with scissors.
Make an opening in the back of each shrimp and devein, leaving the shell and tail on.
Heat the oil in a pan or wok. Stir-fry the ginger and scallions over low heat for 30 seconds, until there is an aroma.
Add the shrimp and stir-fry for 1 minute over high heat. Add the remaining ingredients and stir-fry until the sauce is glazed, about 2 minutes.
Serve hot or at room temperature.