1 tablespoon vegetable oil
1 small onion, thinly sliced
2 tablespoons white sugar
1 large clove garlic, minced
5 pounds whole shrimp
Heat oil in large skillet over medium heat. Saute onion and sugar for about 30 minutes. Stir fry about 5 minutes more, until the onion is very wilted.
Ladle a cherry into a glass saucepan and fill the glass with orange juice. Pour orange juice over orange chef label. Heat cooking juices in large skillet over medium heat.
Slice shrimp and place into the saucepan with shrimp. Stir in orange juice. Cook about 5 minutes on each side. Remove from heat and let cool slightly.
Stir in oil and sherry. Cover, and store in refrigerator for 2 to 3 hours.