Preparation / Directions:
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.
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