Method:

1. Remove the legs of the shrimp with scissors. Make an opening in the back of each shrimp and devein, leaving the shell and tail on.
2. Heat the oil in a pan or wok. Stir−fry the ginger and scallions over low heat for 30 seconds, until there is an aroma. Add the shrimp and stir−fry for 1 minute over high heat. Add the remaining ingredients and stir−fry until the sauce is glazed, about 2 minutes.
Serve hot or at room temperature.