Pour the frozen shrimp hot water. Leave out to thaw.

Prepare the marinade. Squeezing the juice of 4 lemons in a bowl.

RUB on a large grater, half of the ginger root, torn leaves of 3 sprigs of rosemary.

Drain the water from the thawed shrimp. And pour them in the marinade: lemon juice with grated ginger and rosemary. Add soy sauce – Add 50-100 ml. water to all the shrimp submerged in the marinade. Mix a little with your hands. Leave to marinate in the cold for 2 hours. The longer marinated, the juicier and tastier the result is. When I'm in a hurry, then marinate half an hour :) Rest...

After 2 hours, put it on the stove the pan, which will fry our shrimp. Throw the finely chopped garlic.

Just give the garlic smell, add the shrimp, pulling them from the marinade. Simmer over high heat, stirring occasionally, 10 min. Shrimp release a lot of liquid.

Add the rest of ginger, grated on a grater, and leaves fresh rosemary – about 3 sprigs. In General, ginger, garlic, rosemary and soy sauce, add according to your taste. Ginger and garlic make the dish spicier, rosemary is more fragrant. Soy sauce and sugar caramelicious is a very interesting combination. I love just a little more! :))) Diminishes by a little fire and continue to simmer, stirring occasionally until until browned, and not leave the bulk of the liquid.

When shrimp will take approximately this kind of, add 50 g of butter. Now shrimp will quickly begin to burn, so we stir them almost constantly. After 5 minutes, pour 100-150 ml of soy sauce and add a spoonful of sugar. Stirring occasionally, simmer until cooked – leave all the liquid and the shrimp will start to lag badly from the bottom.

And here is the finished dish! And, for the record. To get juicy shrimp, they need a long time to marinate. If marinated in a hurry, then when frying, leave to stew for some time under the hood. Readiness I define that when you start to fall head the shrimp – then it's time to finish.