Walnut Shrimp

1 cup vegetable oil

1 pound fresh or frozen raw, shelled and deveined shrimp with tail on (defrost if frozen)

cornstarch

2/3 cup mayonnaise

1 tablespoon whipping cream

1 lemon (you could also try using an orange)

Rice

Caramelized Walnuts

Heat oil in a 12-inch wok OR skillet over high heat until very hot. Meanwhile, toss shrimp with cornstarch until evenly coated. Add shrimp to hot oil in 2 batches and stir-fry 1 to 2 minutes or until shrimp turn pink and are cooked through. Remove from wok to a plate lined with paper towels. Carefully rinse shrimp with cold water, if desired. Dry on paper towels. Place in a bowl. In a medium bowl, mix mayonnaise, cream and juice from lemon until smooth. Add cooked shrimp and toss to coat. Place over cooked rice and sprinkle top with Caramelized Walnuts. Makes 4 servings with other dishes or 2 servings as a main dish.

Carmelized Walnuts:In a 2- or 4-cup glass measure, cover 1 cup walnut halves and pieces with water. Cover with plastic wrap and heat in microwave oven on high power 1 1/2 to 2 minutes; drain off water and rinse and drain again. In an 8-inch skillet, combine walnuts with 1/4 cup water and 1.5 tablespoons sugar. Cook over medium high heat until almost all liquid has evaporated, being careful not to burn. Remove walnuts. Clean skillet. Add 2 tablespoons vegetable oil to same skillet and heat until very hot. Add walnuts and stir-fry until golden; do not burn or allow to get dark brown. Remove to wax paper-lined plate to cool.