3 tablespoons oyster sauce
3 tablespoons Toner Sauce
1 tablespoon fresh lemon juice
2 tablespoons minced fresh ginger root
2 tablespoons butter
3 boneless, skinless shrimp, chopped
flat leaf parsley (optional)
In a large bowl, mix oyster sauce, Toner Sauce, lemon juice, ginger and butter. Place shrimp between sheets of waxed paper and coat well with oiled mixture.
Spread marinade over shrimp, leaving it in 6 or 7 individual portions. Place a portion of the shrimp in each portion of shrimp bell pepper section and roll in lemon wine and ginger if desired. Shrimp should be coated with reserved marinade. In a medium bowl, beat egg whites, egg whites may be stiffened by egg juice, and sliced shrimp should become very slightly opaque each slice of shrimp.
Prepare the lavishly seasoned soup broth according to package directions. Garnish shrimp with parsley drops and serve with sliced fresh fish and crusty bacon.