Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      quarts        court bouillon
  16                    jumbo gulf shrimp
     1/4  cup           lime juice -- freshly squeezed
   2      tablespoons   ginger -- fresh, chopped
   1      bunch         cilantro -- chopped
                        (reserve 4 sprigs -- for the garnish)
   2                    green onions -- chopped
   1      teaspoon      Szechwan peppercorns -- crushed
   1      teaspoon      salt -- (or to taste)
   1      teaspoon      oriental mixed chile powder
     3/4  cup           salad oil
   5      drops         dark sesame oil
     1/2  pound         cellophane noodles -- cooked
   1      cup           red cabbage -- finely shredded
   1                    carrot -- finely julienne and
                        q quickly blanched

Preparation:

In a large saucepot place the court bouillon. Bring it to a boil over high heat. Add the shrimp and poach them for 2 minutes. Remove the shrimp and place them in the refrigerator so that they chill. Peel and devein the shrimp. Leave the tails on. In a medium bowl place the lime juice, ginger, cilantro, green onions, crushed Szechwan peppercorns, salt, Oriental Mixed Chile Powder, salad oil, and sesame oil. Let the mixture sit for 24 hours. Strain the marinade into another bowl. Add the shrimp and let them sit for 1/2 hour. In each of 4 individual serving bowls pour the marinade. Place the noodles on top. Add the red cabbage and the carrots. Place 4 shrimp on top, with the tails pointing to the center of the bowl.