Categories: Fish/sea 
      Yield: 4 servings 
  
      1 lb Large Shrimp, Shelled &             1 ts Cornstarch 
           Deveined                                 Nonstick Vegetable Oil 
      2 lg Green Onions Minced                      Spray 
      2 tb Soy Sauce                           1 tb Oriental Sesame Oil 
      2 tb Mirin (Syrupy Rice Wine)        1 1/2 lb Asparagus, Peeled & Cut 
      1 tb Oriental Sesame Oil                      Into 2 Inch. Pieces 
    1/2 ts Hot Chili Oil                       2    Green Onions, Cut Into 
    1/2 ts Finely Grated Orange Peel                Match-Stick Julienne 
    1/4 ts Finely Grated Lemon Peel        1 1/2 c  Long-Grain Rice Cooked 
    3/4 c  Chicken Broth                            Orange Peel Julienne 
      2 tb Dry Sherry OR Port              
  
  Mix First 1O Ingredients in Medium Bowl.  Cover & Refrigerate 2 OR 3 Hours, 
  Turning Occasionally. Mix 1/2 C. Broth, Sherry & Cornstarch in Small Bowl. 
  Coat Heavy Large Skilled With Spray Generously. Add 1 T. Sesame Oil & Heat 
  Over High Heat.  Add Shirmp With Marinade & Stir Fry Until Shrimp Just Turn 
  Pink, About 2 Min. Transfer Shrimp To Bowl, Using Slottedspoon. 
   Add Asparagus & Remaining 1/4 C. Broth To Skilet. Reduce Heat To 
  Medium-Low. Cover & Cook Until Asparagus Are Crisp-Tender, About 5 Min. 
  Stir Cornstarch Mixture & Add To Skillet. Return Shrimp To Skillet& Stir 
  Until Sauce Turns Translucent, About 2 Min.  Mix in Green Onion Julienne. 
    Mound Rice in Deep Platter. Ladle Shrimp Mixture Over.  Granish With 
  Orange Peel Julienne And Serve Immediately.