Sauteed Shrimp with Spicy Plum Sauce

1 lb medium shrimp, peeled and deveined
3 ts oil, divided
1 lg yellow bell pepper, stemmed, seeded and cut into very thin strips
2 md green onions, thinly sliced
3/4 c Spicy Plum Sauce 
1 tb finely minced cilantro

Prepare the shrimp and refrigerate until ready to cook.

In a heavy skillet, heat 1 teaspoon oil over medium heat.  Add half
of the shrimp and saute until pink and just cooked through, about
2 minutes.  Do not overcook.  Remove from the pan and heat another
teaspoon oil.  Add the remaining shrimp and cook as before.  Remove
from the pan.

Put the remaining teaspoon oil in the pan.  Add the bell pepper
and green onions; saute 3 minutes.  Add the plum sauce and simmer
2 minutes.  Stir in the shrimp and cook over medium-low heat 2
minutes.

Sprinkle with cilantro and serve.


Spicy Plum Sauce

1 1/2 lb plums
1 tb oil
2 md cloves garlic, peeled and finely minced
1/4 c minced fresh gingerroot
1/2 ts five-spice powder
1/2 c lime juice
1 tbsp dry sherry, optional
5 tb brown sugar
1/2 ts asian chili paste with garlic 
1/4 ts salt

Pit the plums and coarsely chop.  Put into a food processor and
puree.

In a heavy, medium-sized saucepan, heat the oil over medium heat.
Add the garlic and ginger; saute 2 minutes.

Stir in the plum puree, five-spice powder, lime juice, optional
sherry, brown sugar, chili paste and salt.  Bring to a boil, reduce
the heat and simmer 25 minutes.  Stir often.

Remove from the heat and cool.  Transfer to jars and refrigerate
or freeze.