Kung pao shrimp recipe from Cook's Illustrated (Sept/Oct 2002).

Lots of ingredients, but cooking time is short. Well worth it.

(We let our subscription to CI lapse after seeing their bizarre "kitchen tongs" test on the show.
Sheesh! Just go to a Chinese market, pick up one long, one short! A no-brainer, and less than 10 bux for both!)

AAAAHHH! They did it again!!! Another "Kitchen Tongs" test - in the June 2006 issue of Cook's Illustrated!
(No, we don't subscribe anymore, just scoped it it on the newsstand.)

Buy frozen 18-20 ct. "crack n peel" (deveined) uncooked shrimp from the grocer's freezer case.
(unless you are lucky enough to live where they can be found truly fresh).

Most fish markets thaw the same frozen shrimp for sale;
better to thaw them at home! (Just rinse under cold water for a few seconds).
Use the shells in fish stock.
Store what you don't need in the freezer.