Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  vegetable oil -- divided
  1 1/2         pounds  medium shrimp -- shelled deveined
                        -- with
                        -- tail left on
  2                     green onions -- choppe tops
                        -- reserved
  2             cloves  garlic -- peeled and chopped
  1         tablespoon  chopped fresh ginger -- or
     1/2      teaspoon  ground ginger
     3/4           cup  low sodium chicken broth
  3        tablespoons  tomato paste
  2        tablespoons  cider vinegar
  1           teaspoon  sugar
     1/2      teaspoon  cayenne pepper
  8                     lettuce leaves -- for garnish

Preparation:

In a heavy 10 inch skillet heat 1tablespoon of the vegetable oil over moderately high heat for 1 minute. Add the shrimp and stir fry for 2 minutes; transfer to a platter. Add the remaining oil to the skillet, then the green onions, garlic and the ginger; stir fry about 30 seconds. Add the chicken broth, tomato paste, vinegar, sugar and cayenne pepper; simmer and stir for 3 minutes or until the sauce has thickened. Return the shrimp to the skillet and cook, stirring, 3 minutes longer. Pour all into a bowl; cover and refrigerate for 4 hours. When ready to serve, arrange the lettuce leaves on a platter and mound the shrimp on top. Chop the reserved green onion tops and sprinkle over the shrimp. Serve as a main course or serve with toothpicks as an appetizer.

Nutritional Information:

274 Calories (kcal); 10g Total Fat; (33% calories from fat); 37g Protein; 7g Carbohydrate; 259mg Cholesterol; 449mg Sodium