Ingredients:

1 pound large, uncooked shrimp
1 tablespoon olive oil
1/3 cup chopped green onion (white part only)
1 clove fresh garlic, finely minced
1/2 teaspoon paprika
1/2 teaspoon ground ginger
1 tablespoon lemon juice
2 teaspoons white wine vinegar
3/4 cup low sodium chicken bouillon
2 cups seedless Chilean grapes
1 tablespoon silvered preserved ginger (optional)
3 tablespoons minced green onion tops
1 tablespoon minced parsley
Lemon slices for garnish

Methods:

Shell (leaving tails on, if desired), devein and butterfly shrimp or leave whole. In a large skillet heat oil, onion (white part only), garlic, paprika and ginger over moderate heat, stirring. Add shrimp and cook until shrimp turns pink, stirring constantly. Add lemon juice, wine vinegar, chicken bouillon and grapes. Heat to simmering. Remove shrimp and grapes with slotted spoon to heated serving platter. Add onion tops and parsley; taste and adjust seasoning, if desired. Pour over shrimp and grapes. Garnish with lemon slice.