Leaving the shell on the shrimp intact, cut the shell lengthwise down the back with scissors or a very sharp knife. Remove and discard the sand vein.
In a medium bowl, place 2 cups warm water and add 2 teaspoons salt; stir to dissolve. Place the shrimp in the salt water and swirl. Leave the shrimp in the salt water for 5 minutes, then rinse with cold water and drain. Pat dry on paper towels.
Mix sauce ingredients together in a small serving bowl. Serve with poached shrimp.
Place 2 quarts water in a 4-quart saucepan and cook on high heat until boiling. Add the shrimp and cook until water comes to a boil again. Turn off heat and remove shrimp with a slotted spoon to a platter. Serve with the sauce.
*Bamboo shrimp can be substituted with green shrimp, in the shell.
Copyright 2001, Leeann Chin, All Rights Reserved