For those of you refraining from beef this Lent, I offer the following:

Phoenix Shrimp Saute:
Printer version of this recipe

1 pound shrimp (heads off)

Heat 4 tablespoons shortening (not bacon grease, you Southerners out there...) to smoking

Add 2 scallions cut into first finger joint lengths
1 slice fresh ginger
1 clove garlic (mashed to pulp)

Add shrimp and saute over high flame 2-3 minutes (depending on size of shrimp - remember: cooking shrimp longer than 4 minutes total is heresy or something worse)

Stir in 2 tbsp dry sherry and 4 tbsps diced sweet pickles
Cook 1 more minute

Remove shrimp and veggies and keep warm.

To liquid in skillet add
3 tbsp soy sauce,
1 tbsp sugar and
1 1/2 tsp cornstarch stirred to paste with
1 tbsp cool water.

Cook until mixture is smooth and thick, then add shrimp and vegetables and cook for 1/2 minute (till warmed).

Serves 4 (or 2 if you're serving me...)