Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         fresh jumbo shrimp -- shelled & deveined
     1/4  cup           vegetable oil
   1      8 ounces can  bamboo shoots -- rinsed and drained
   1      small         onion -- peeled and sliced
     3/4  cup           chicken broth
     1/4  cup           dry sherry
   1      teaspoon      soy sauce
   1      teaspoon      sugar
     1/4  cup           cooked ham -- minced
   1      tablespoon    distilled vinegar
   1      tablespoon    cornstarch
                        hot cooked rice

Preparation:

1. Cut shrimp lengthwise without cutting all the way through to butterfly; press flat. 2. Place wok or skillet directly on hot briquettes in grill; add oil, bamboo shoots and onion, cooking and stirring until vegetables are tender. 3. Add shrimp, chicken broth, sherry, soy sauce and sugar, mixing well; cook until shrimp turn pink. 4. Add ham; stir-fry briefly. 5. Combine vinegar and cornstarch in small bowl to form a smooth paste; add to shrimp mixture, stirring constantly until sauce is thickened and clear. 6. Serve spooned over hot cooked rice.